1 bunch fresh Asparagus, spears, trimmed and cut into 1 inch pieces
1/4 C. grated Parmesan Cheese, or to taste
4 wedges Lemon (optional
Salt to taste
Instructions
Bring a large pot of lightly salted water to a
boil. Cook angel hair in the boiling water,
stirring occasionally until cooked through but
firm to the bite, 4 to 5 minutes. Drain, reserving
1 cup of the water.
Melt 1 tablespoon in a large skillet over high
heat. Saute shrimp in hot butter until no longer
pink, about 5 minutes. Remove shrimp with a
slotted spoon to a bowl, retaining liquid in the
skillet.
Reduce heat to medium high. Cook onion and garlic
in the retained liquid in the skillet until the
onions are translucent 5 to 7 minutes. stir
tomatoes into the onion mixture, cook and stir
until the tomatoes soften, about 5 minutes.
Stir asparagus into the tomato mixture and add
the reserve water from cooking the pasta; bring
liquid to a simmer and cook until the asparagus
is tender, about 5 minutes. Add the shrimp and
angel hair pasta; stir. Cook until the shrimp
is completely opaque in the middle, 2 to 3
minutes more. Season with salt and garnish with
Parmesan cheese and lemon wedges.
Originally Submitted
9/10/2015
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