Ingredients :
- 1 pound uncooked angel hair pasta
- 8 tablespoons butter, divided
- 1 pound uncooked shrimp, peeled and deveined
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 cups dry white wine
- 1 cup cut fresh asparagus
- 2 tablespoons lemon juice
- 2 tablespoons heavy whipping cream
- 1 cup chopped Roma tomatoes
- 1/2 cup grated Parmesan cheese
Directions :
- Cook pasta according to package directions. Reserve 1/2 cup pasta water; drain remaining pasta water.
- Heat 4 tablespoons butter in a large skillet over medium heat. Add shrimp; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until shrimp starts to curl, 1-2 minutes per side. Transfer to a plate; set aside.
- To the same skillet, add olive oil. Stir in garlic and red pepper flakes; cook until fragrant, 1-2 minutes. Stir in white wine. Bring to a boil, then lower heat to medium. Simmer until wine has reduced by half, 5-8 minutes. Increase heat to medium-high. Add asparagus, lemon juice, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until asparagus is crisp-tender, 2-3 minutes. Stir in remaining 4 tablespoons butter and cream; add shrimp, pasta and tomatoes. Stir in pasta water, a little at a time, until thickened, 3-4 minutes.
- Top with Parmesan cheese just before serving.
