Garlic Angel Hair Shrimp

Ingredients

• angel hair pasta (0.5 pack)
• unsalted butter (0.25 cup)
• diced onion (0.5 cup)
• minced garlic (2 tsp)
• diced tomatoes (0.75 cup)
• fresh asparagus spears (1 bunch)
• frozen peeled-and-deveined shrimp (1 pack)
• salt (0 )
• grated Parmesan cheese (0.25 cup)
• lemon (4 wedges)

Instructions

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

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 416
• fat: 16 g
• sats: 9 g
• carbs: 41 g
• fibre: 6 g
• protein: 30 g
• salt: 0 g