8 oz. (or ½ lb.) angel hair pasta
4 Tbsp. olive oil, divided
3 Tbsp. butter, divided
1 lb. asparagus, cut into 1.5-2” pieces
1 ½ tsp salt, divided
¼ tsp black pepper, divided (or more if desired)
4-5 cloves of garlic, finely diced and divided
10 oz. of large shrimp, peeled and deveined (tails removed)
¼ cup lemon juice (about 1 large lemon, zest first and then juice)
¼ cup fresh chopped parsley
1 Tbsp. grated lemon zest (from the same lemon!)
Grated Parmesan for serving
Bring a pot of water to a boil, add the noodles and continue to boil until al dente, drain and then add 1 Tbsp. of olive oil to keep the noodles from sticking.
While the noodles are cooking, add 1 Tbsp. of olive oil and 1 Tbsp. butter to a large saucepan over medium heat. Add the cut asparagus and season with ½ tsp salt and 1/8 tsp black pepper and cook for 5-6 minutes until slightly tender. Add 1-2 of the garlic cloves and cook garlic with the asparagus for 1 minute and then remove from the pan.
In the same pan, add the remaining 2 Tbsp. olive oil and 2 Tbsp. of butter and once the butter is melted, add the diced garlic and sauté for 1 minute until fragrant. Add the shrimp in a single layer, season with the remaining 1 tsp of salt and 1/8 tsp black pepper and sauté for 2 minutes per side or until the shrimp are pink and not translucent.
Add the lemon juice, chopped parsley and lemon zest (reserve a pinch of parsley to garnish) and stir to combine. Turn off the heat, and then add the noodles and asparagus back to the pan. Toss everything together so the noodles soak up the delicious lemon garlic sauce.
Garnish with grated parmesan and leftover parsley and enjoy!
It's hard to believe that I wasn't a fan of shrimp growing up, because I absolutely love it now! From shrimp cocktail, deep fried shrimp and recipes like this, shrimp is so versatile and scrumptious.
This is such a classic and delicious dish to make and really comes together quickly for a healthy weeknight meal. It's light, fresh, and the lemony garlic butter sauce is just scrumptious! You really only need 1 lemon, just make sure its a juicy one! Zest the lemon first and then juice right into the pan! Try it for yourself and let me know what you think in the comments!