Ingredients
Scale
- 8 oz angel hair pasta
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon, sliced
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- Blanch the asparagus in boiling water for 2 minutes, then transfer to ice water to retain color and crunch.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
- Add the asparagus to the skillet and toss with shrimp and garlic mixture.
- Combine cooked pasta with the shrimp and asparagus mixture. Squeeze fresh lemon juice over the top and garnish with herbs.
Notes
- You can substitute cherry tomatoes or add red pepper flakes for extra flavor.
- Using fresh lemon juice enhances the brightness of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Healthy, Low-calorie
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 150mg