Happy Wednesday! Here’s another recipe for the ‘Summer in July’ series.
I promise you’re going to love this easy dish. It contains some wonderful ingredients and it only takes 30 minutes start to finish. It’s super delicious and requested often at our house. The prep is super quick. Perfect for a summer evening. Serve with a vegetable or salad and you’re done.
Let me know what you think. Enjoy!
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Ingredients
- 1/2 lb angel hair pasta
- 1 lb or 1 bundle aparagus rinsed
- 3 Tbsp butter, divided
- 3 Tbsp olive oil, divided
- 4 cloves garlic, minced (about 1 1/2 tbsp)
- 1 lb large shrimp, peeled and deveined 16-20 count
- 1 to 2 tsp fresh lemon juice or lemon juice concentrate
- 1 1/2 tsp salt, divided
- 1 tsp pepper
- grated parmesan
Servings:
Instructions
- Bring a large pot of water to a boil, add 1 tsp salt and 1 Tbsp olive oil and cook pasta according to package instructions and desired doneness. (Continue with recipe.) Drain pasta, return to pot and cover to keep warm.
- Trim asparagus to remove fibrous ends. The quickest way is to snap the ends off. Cut asparagus into halves or thirds.
- Pace a large, deep skillet over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with salt and pepper and cook uncovered for 5-7 minutes until crisp tender; stir occasionally. Remove from pan.
- In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and saute', stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp. salt and 1/4 tsp. black pepper.
- Saute' until shrimp are pink and not translucent (about 2 min per side) Be careful not to overcook or shrimp will get tough.
- Add lemon juice if desired. Turn off heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
Recipe Notes
- The recipe really calls for spaghetti, but we love angel hair pasta and it's perfect in this dish.
- The prep for this recipe is a breeze. Here's a hint about the shrimp. I buy the large bag of uncooked jumbo shrimp at Sam's Club. I keep it on hand and the package contains 31-40 shrimp. I thaw what I need and trim the tails.
- The lemon juice is totally up to you. I use a splash or two and that's it.
Share this Recipe
I made this tonight using your recipe. It was delicious!
That’s awesome!!! It’s a favorite at our house. I’m so glad you liked it.
This looks tasty and very easy š Thank You, Mitzi!!
You are welcome Nancy. It is delicious. I had a friend make it using spaghetti squash–a healthier option, and she said it was delicious.
I made this delicious recipe, but substituted spaghetti squash for the pasta to cut down on carbs and fat. It was soooo good! Thanks for posting Mitzi!
You are welcome. Please share with your friends!!! By the way, I really like spaghetti squash.