Instructions

angel hair pasta

2 tablespoons extra-virgin olive oil

1/2 white onion chopped

4 tablespoons butter

8 garlic cloves, minced

1 cup dry white wine or broth

Freshly squeezed juice of half a lemon

1 teaspoon kosher salt, or to taste

1/2 teaspoon crushed red pepper flakes, or to taste

Freshly ground black pepper

1 ¾ pounds large or extra-large shrimp, shelled

8 asparagus stalks cut into 2 inch pieces

chopped tomato with the seeds removed

1/2 cup grated parmesan cheese

⅓ cup fresh chopped parsley

Freshly squeezed juice of half a lemon

Instructions

• First, cook the Angel Hair Pasta. It is best to cook this al dente based on the package instructions. You don’t want it to be mushy.
• Then heat the olive oil over medium heat.  Go ahead and add the sliced onions and cook for 1 to 2 minutes.
• Add in the minced garlic.  Let this cook for 1 minute until the garlic is aromatic. Be sure not to overcook the garlic, or it will become bitter. Your kitchen will smell amazing.
• Next, add the butter, white wine , squeezed lemon, salt, and red pepper flakes to the skillet.  Place the lid on and let the wine and lemon juice mixture cook over over medium heat for 2 to 3 minutes.  
• Add the shrimp and asparagus to the skillet and season with a little salt and pepper to taste.
• Allow this to cook uncovered for 1 to 2 minutes. The shrimp should turn pink and will not look translucent. Cook until the asparagus is slightly tender. Just be careful not to overcook the asparagus.
  
• Finally, once you have cooked the shrimp, toss the pasta and tomatoes into the skillet that has the shrimp mixture, until mixed completely. Top with the fresh parsley and grated parmesan cheese. Squeeze lemon juice over top and serve in large platter or individual plates or bowls.