Thursday, March 5, 2020

How to Make a Skillet Angel Hair Pasta with Asparagus & Shrimp

Date night meal for two. Have your parents take the kids for a night and enjoy your time alone with this Skillet Angel Hair Pasta with Asparagus & Shrimp dish. All you need is a side salad and a good bottle of wine. Serves 2 Total Time: under an hour 


3 ounces uncooked angel hair pasta 
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined 
1/4 teaspoon salt 
1/8 teaspoon crushed red pepper flakes 
2 tablespoons olive oil, divided 
8 fresh asparagus spears, trimmed and cut into 2-inch pieces 
1/2 cup sliced fresh mushrooms 
1/4 cup chopped seeded tomato, peeled 
4 garlic cloves, minced 
2 teaspoons chopped green onion 
1/2 cup white wine or chicken broth 
1-1/2 teaspoons minced fresh basil 
1-1/2 teaspoons minced fresh oregano 
1-1/2 teaspoons minced fresh parsley 
1-1/2 teaspoons minced fresh thyme 
1/4 cup grated Parmesan cheese 
Lemon wedges for garnish 


Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges. 

Note: To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). 

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