1 pound of angel hair pasta
1 pound of fresh shrimp, peeled and deveined
1 bunch of asparagus, trimmed and cut into 1-inch pieces
2 tablespoons of olive oil
4 cloves of garlic, minced
1/2 cup of chicken or vegetable broth
1 lemon, zested and juiced
Salt and pepper to taste
1/4 cup of grated Parmesan cheese
Fresh parsley, chopped for garnish
Directions
1. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the asparagus to the skillet and cook until just tender, about 2-3 minutes.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook until the shrimp are pink and opaque, about 2-3 minutes per side.
5. Pour in the broth, and bring the mixture to a simmer. Allow it to reduce slightly, then stir in the lemon zest and juice. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet, tossing well to coat with the sauce and mix with the asparagus and shrimp.
7. Remove from heat, sprinkle with Parmesan cheese, and garnish with chopped parsley before serving.
Variations & Tips
For those who might enjoy a bit of a spicy kick, adding a teaspoon of red pepper flakes along with the garlic can liven up the dish tremendously. If you’re dining with vegetarians, you can substitute the shrimp for chunks of seasoned tofu or a handful of hearty white beans. Another delightful twist is to use a mix of zucchini ribbons and angel hair pasta for a lighter take on this sumptuous dish.
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