A quick and easy gourmet dish combining succulent shrimp and crisp asparagus with delicate angel hair pasta, perfect for weeknight dinners.

Scale

8 oz Angel Hair Pasta

1 lb large shrimp, peeled and deveined

1 bunch fresh asparagus, cut into pieces

3 cloves garlic, minced

3 tbsp olive oil

2 tbsp freshly squeezed lemon juice

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

In a large pot, bring salted water to a boil. Add the angel hair pasta and cook until al dente, about 4-5 minutes. Drain and set aside, reserving a cup of pasta water.
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
In the same pan, add more olive oil if needed and sauté the asparagus for about 3-4 minutes until bright green and tender.
Return the shrimp to the pan, add the cooked pasta, and drizzle with lemon juice. Toss everything together, adding reserved pasta water as needed.
Season with salt and pepper, remove from heat, and serve topped with Parmesan cheese and lemon slices or zest.

For a vegetarian option, substitute shrimp with diced tofu. Always save pasta water for adjusting consistency.

Keywords: shrimp pasta, asparagus pasta, quick dinner, easy recipe, gourmet meal