Ingredients
1 lb shrimp, raw and fresh, peeled and deveined
16 oz angel hair pasta
1 tbsp olive oil
½ white onion, sliced
4 tbsp butter
½ cup dry white wine, (or cooking white wine)
2 tbsp garlic, minced
¼ tsp red pepper flakes
½ tsp salt
½ tsp pepper
8 stalks asparagus, fresh, cut into 2-inch pieces
1 tomato, chopped, with the seeds removed
½ cup parmesan cheese, grated
2 tbsp parsley, fresh, chopped
Preparation
Cook the angel hair pasta based on the package instructions to al dente.
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and cook for 1 to 2 minutes.
Add the minced garlic. Continue cooking for 1 more minute until the garlic is aromatic.
Add the butter, white wine, and red pepper flakes. Cook over medium heat for 2 to 3 minutes.
After that, add the shrimp and asparagus. Season with the salt and pepper.
Cook uncovered for 1 to 2 minutes until the shrimp is pink and asparagus is just tender. Be careful not to overcook the asparagus.
Toss the pasta and tomatoes into the skillet with the shrimp mixture.
Top with the fresh parsley and grated parmesan cheese.
Serve and enjoy!
