Ingredients
Scale
- 8 ounces angel hair pasta
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 lemon, juiced and zested
- Fresh parsley, chopped for garnish
Instructions
- Cook the angel hair pasta in salted boiling water until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
- Add asparagus to the skillet, cooking until tender yet crisp, about 3-4 minutes.
- Stir in lemon juice and zest, then toss with cooked pasta. Garnish with chopped parsley before serving.
Notes
- For extra flavor, sprinkle with red pepper flakes or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Saute, boil
- Cuisine: Italian
- Diet: Healthy, low-fat
Nutrition
- Serving Size: 1 plate
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 220mg