Garlic Angel Hair Shrimp

Garlic Angel Hair Shrimp

3
fattyfourscoops 0

"This was inspired by one of my favorite restaurant pasta dishes. I keep the lemon separate until the end due to a picky family member, but you could add it earlier if everyone likes lemon. Do not use pre-cooked shrimp and don't overcook the shrimp."
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Ingredients

40 m servings 416 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
  2. Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
  3. Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
  4. Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

Reviews

3

This was sooo yummy and super easy to make. We used sharp provolone- outta parmesean. We will definitely make again.

This was so easy and yet so tasty. I did alter it a little, I doubled the garlic and substituted green onions for the regular onion. Next time I will mix the onions half and half, it needed a li...

Very good and very easy to make! You could even spice it up by adding different vegetables, but the asparagus, onion, garlic and tomato go very well together. Loved it and will definitely make i...