Ingredients:
- 12 oz angel hair pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into quarters
- 1 pound large shrimp, peeled
- Salt
- Pepper
- ¼ cup fresh lemon juice
- 1 lemon, thinly sliced
- ¼ cup grated parmesan cheese
- 2 tablespoons cream
Instructions:
- In a large pot of salted boiling water, cook the pasta. Drain it and reserve 1 cup of the pasta water. Set the pasta aside.
- In the same pot over medium heat, melt the butter and add the minced garlic. Stir until aromatic.
- Add the asparagus and cook for 4 to 5 minutes until it becomes tender.
- Introduce the shrimp and cook until they turn pink, which takes about 3 minutes.
- Pour in the lemon juice, and add salt and pepper. Then, add the lemon slices and cream. Let this mixture simmer and incorporate the pasta along with the reserved pasta water.
- Toss everything together until well coated and finish by adding the grated parmesan cheese.
- Enjoy!
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