Description
A quick and delicious dish featuring tender shrimp and crisp asparagus tossed with angel hair pasta and a zesty lemon sauce.
Ingredients
Scale
- 8 ounces angel hair pasta (or whole-wheat/legume pasta, or zucchini ribbons)
- 1 bunch asparagus, woody ends snapped off and cut into 2-inch pieces
- 1 pound large shrimp, peeled and deveined (fresh or thawed if frozen)
- 3 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced or minced
- 1/2 teaspoon red pepper flakes (optional)
- Zest and juice of 1 large lemon
- 1/4 cup dry white wine or chicken broth
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter (or dairy-free alternative)
- 1/4 cup chopped fresh parsley (optional garnish)
- 1/4 cup grated Parmesan cheese (optional garnish)
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add angel hair and cook until just al dente (about 3 minutes for true angel hair, 8-9 minutes for whole-wheat). Reserve 1/2 cup pasta water, then drain and set aside.
- Blanch the asparagus: While pasta cooks, add asparagus pieces to the pasta water for the last 2 minutes of cooking. Use a slotted spoon to transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
- Sear the shrimp: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season shrimp with salt and pepper, then add to the pan in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Transfer to a plate and set aside.
- Build the sauce: Reduce heat to medium. Add remaining tablespoon of olive oil, garlic, and red pepper flakes (if using). Sauté until fragrant, about 30 seconds, being careful not to burn the garlic.
- Deglaze: Pour in white wine or broth, scraping up any browned bits from the pan. Simmer until liquid reduces by half, about 1-2 minutes.
- Finish the sauce: Stir in lemon zest, lemon juice, and butter until melted. Season with salt and pepper to taste.
- Toss everything together: Add drained pasta, blanched asparagus, and seared shrimp back into the skillet. Toss gently, adding reserved pasta water a tablespoon at a time to achieve a silky, cohesive sauce.
- Plate & garnish: Divide among plates or serve family-style. Sprinkle with chopped parsley and Parmesan if desired, and offer extra lemon wedges on the side.
- Serve immediately: Enjoy piping hot, making sure each bite has a bit of pasta, shrimp, and asparagus.
Notes
- For a gluten-free option, use legume pasta or zucchini ribbons.
- Feel free to adjust the spice level by adding more or less red pepper flakes.
- Adding additional vegetables such as cherry tomatoes or bell peppers can enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg