Description
A quick, elegant dish of angel hair pasta, fresh asparagus, and shrimp in a light olive oil and white wine sauce.
Ingredients
Scale
- 8 oz angel hair pasta
- 1 lb fresh asparagus, trimmed
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook according to package instructions until al dente, about 3-4 minutes.
- Sauté asparagus: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped asparagus and sauté for 3-4 minutes until tender-crisp. Remove from skillet.
- Cook the shrimp: In the same skillet, add more olive oil if needed, then add minced garlic and sauté for 30 seconds. Add shrimp and season with salt and pepper. Cook until pink and opaque, about 2-3 minutes.
- Deglaze with wine: Pour in white wine and scrape any browned bits from the bottom. Let simmer for about 2 minutes.
- Combine ingredients: Add asparagus back to the skillet, mix with shrimp, then add drained pasta and toss together. If dry, add a splash of reserved pasta water.
- Finish with flavor: Drizzle with fresh lemon juice, stir and adjust seasoning.
- Serve: Plate pasta and sprinkle with chopped parsley. Optionally, top with grated Parmesan cheese.
Notes
Serve with garlic bread or a crisp salad for a complete meal. Customize with seasonal vegetables or spices to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg