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 calories
carbohydrate: 40.9 g
cholesterol: 207.5 mg
fat: 15.6 g
fiber: 5.7 g
protein: 29.9 g
saturatedFat: 8.5 g
servingSize: -
sodium: 546.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This was inspired by one of my favorite restaurant pasta dishes. I keep the lemon separate until the end due to a picky family member, but you could add it earlier if everyone likes lemon. Do not use pre-cooked shrimp and don't overcook the shrimp.

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