Easy Shrimp Pasta with Asparagus
A 30 minute start to finish dish. Amazing flavor.
Servings Prep Time
4 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 5 minutes
Cook Time
30 minutes
Instructions
  1. 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.
  2. Trim asparagus to remove fibrous ends. The quickest way is to snap the ends off. Cut asparagus into halves or thirds.
  3. 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.
  4. 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.
  5. Saute’ until shrimp are pink and not translucent (about 2 min per side) Be careful not to overcook or shrimp will get tough.
  6. 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
  1. The recipe really calls for spaghetti, but we love angel hair pasta and it’s perfect in this dish.
  2. 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.
  3. The lemon juice is totally up to you. I use a splash or two and that’s it.
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