Garlic Angel Hair Shrimp recipe
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Ingredients
- ½ (16 ounce) package angel hair pasta ¼ cup butter, divided 1 (16 ounce) package frozen peeled-and-deveined shrimp ½ cup diced onion 2 teaspoons minced garlic ¾ cup diced tomatoes 1 bunch fresh asparagus spears, trimmed and cut into 1-inch pieces salt to taste ¼ cup grated Parmesan cheese, or to taste 4 wedges lemon
Nutrition Info
- 416 caloriescarbohydrate: 40.9 gcholesterol: 207.5 mgfat: 15.6 gfiber: 5.7 gprotein: 29.9 gsaturatedFat: 8.5 gservingSize: -sodium: 546.6 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Garlic Angel Hair Shrimp
Directions
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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 reserved 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.