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Shrimp and Asparagus Pasta

Shrimp and Asparagus Pasta

Note:
This recipe comes together very fast, so it helps to have all your ingredients measured out and ready to go. To change up the recipe, swap out the asparagus for your favorite seasonal vegetable.

Quick and easy shrimp and asparagus pasta is a restaurant worthy dish that comes together in under 30 minutes. Filled with fresh lemon and fragrant garlic, prepare to wow the whole family!


Yield:

4 Servings


Ingredients

8 ounces angel hair pasta
2 tablespoons olive oil
1 pound (bunch) asparagus, trimmed, cut into 2-inch pieces
2 tablespoons butter
1 pound shrimp, peeled, deveined
2 shallots, diced
4 garlic cloves, minced
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper, optional
1/2 cup white wine
3 tablespoons fresh lemon juice
1/4 cup parsley, chopped
1 lemon, zested

Directions

  1. Bring a Farberware 5 Qt. Dutch Oven of lightly salted water to a boil. Cook the angel hair pasta according to the directions on the box until al dente. Drain and reserve 1/2 cup of pasta water.
  2. Meanwhile, heat 1 tablespoon of olive oil in a Farberware 10" Skillet over medium-high heat. Add asparagus, season with salt and pepper, and sauté for 3-4 minutes. Remove from the pan and set aside.
  3. Add remaining tablespoon of olive oil plus 1 tablespoon of butter to skillet. Add shrimp and season with salt and pepper. Cook for 2 minutes on the first side, flip and cook for an additional 1-2 minutes until cooked through. Remove from the pan and set aside.
  4. Add shallots, garlic, Italian seasoning and crushed red pepper to skillet and sauté for 2-3 minutes. Add white wine and lemon juice, bring to a boil and reduce by half.
  5. Add pasta, remaining tablespoon of butter, 1/4 cup of reserved pasta water, asparagus, shrimp, lemon zest, 2 tablespoons of chopped parsley, and toss to coat. Add remaining 1/4 cup of reserved pasta water if needed and season to taste. Garnish with remaining parsley.

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