Ingredients
Scale
- 8 ounces angel hair pasta
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet, season with salt and pepper, cook until pink and opaque, about 3-4 minutes.
- Add asparagus and cook for another 3-4 minutes until tender but crisp.
- Stir in lemon juice and zest, then add cooked pasta to the skillet. Toss everything to combine and heat through.
- Serve immediately, garnished with fresh parsley.
Notes
- Ensure not to overcook the shrimp for tender results.
- You can substitute lemon with lime for a different citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sautéing, boiling
- Cuisine: Mediterranean
- Diet: Gluten-Free option available with gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 390 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 210mg