Ingredients:
- 12 oz angel hair pasta
- 2 Tbsp butter
- 3 cloves garlic, finely chopped
- 1 bunch asparagus, trimmed and cut into quarters
- 1 lb large shrimp, deveined
- Salt to taste
- Black pepper to taste
- ¼ cup fresh lemon juice
- 1 lemon, thinly sliced
- ¼ cup grated parmesan cheese
- 2 Tbsp heavy cream
Instructions:
- Bring a large pot of salted water to a boil and cook the pasta.
Drain and save 1 cup of the pasta water. Set the pasta aside. - Using the same pot over medium heat, melt the butter and add the minced garlic. Sauté until the garlic is aromatic.
Introduce the asparagus and cook for about 4-5 minutes until it becomes tender. - Add the shrimp to the pan, cooking until they turn pink, which should take around 3 minutes.
- Stir in the lemon juice along with salt and pepper. Add the lemon slices and cream.
Allow the mixture to simmer before incorporating the pasta and reserved pasta water. - Toss everything to ensure the pasta is well coated, then sprinkle with grated parmesan.
- Dig in and enjoy!
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