Garlic Angel Hair Shrimp
Course: SeafoodCuisine: EuropeanPrep Time
15 mins
Cook Time
25
minutesTotal Time
40
minutesServings
4
Ingredients
½ (16 ounce) package — angel hair pasta
¼ cup — unsalted butter, divided
½ cup — diced onion
2 teaspoons — minced garlic
¾ cup — diced tomatoes
1 bunch — fresh asparagus spears, trimmed and cut into 1-inch pieces
1 (16 ounce) package — frozen peeled-and-deveined shrimp
undefined — salt to taste
¼ cup — grated Parmesan cheese, or to taste
4 wedges — lemon (Optional)
Directions
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup pasta water.
- Melt 1 tablespoon butter in a large skillet over high heat. Add shrimp; sauté until no longer pink, about 5 minutes. Transfer shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
- Reduce heat to medium-high. Add onion and garlic; cook until onion is translucent 5 to 7 minutes. Add tomatoes; cook and stir until tomatoes soften, about 5 minutes.
- Add asparagus and pasta water to the skillet; bring to a simmer and cook until asparagus are tender, about 5 minutes. Add shrimp and pasta; stir. Cook until shrimp are completely opaque in the middle, 2 to 3 minutes. Season with salt; garnish with Parmesan cheese and lemon wedges.
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