Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 8 oz angel hair pasta
  • 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 1 cup grape tomatoes, halved
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the angel hair in the boiling water for exactly 3 minutes. Reserve 1/4 cup of pasta water before draining.
  2. Pat the shrimp dry with paper towels. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the oil shimmers and barely smokes. Add the shrimp in a single layer and cook for 1 minute per side until pink and opaque. Remove shrimp from the pan and set aside.
  3. Lower heat to medium. Add garlic and red pepper flakes, stirring for 30 seconds until the scent is fragrant but not browned. Pour in the white wine and lemon juice, scraping up the browned bits. Simmer for 3 minutes until the liquid reduces.
  4. Add asparagus and halved tomatoes to the skillet. Simmer for 3-4 minutes until asparagus is tender crisp and tomatoes soften.
  5. Add the remaining cold butter and reserved pasta water to the skillet, whisking until the sauce turns glossy and thickens slightly. Fold the shrimp, pasta, and parsley into the sauce. Toss for 1 minute until every strand is velvety and coated. Garnish with Parmesan.