Garlic Angel Hair Shrimp
In case you are blessed with jet black hair and have medium hair length, this wet look hairstyle can be ideal and amazing in choice.
Recipe Summary Garlic Angel Hair Shrimp
This was inspired by one of my favorite restaurant pasta dishes. I keep the lemon separate until the end due to a picky family member, but you could add it earlier if everyone likes lemon. Do not use pre-cooked shrimp and don't overcook the shrimp.Ingredients | Long Hair Wet Hair Style½ (16 ounce) package angel hair pasta¼ cup butter, divided1 (16 ounce) package frozen peeled-and-deveined shrimp½ cup diced onion2 teaspoons minced garlic¾ cup diced tomatoes1 bunch fresh asparagus spears, trimmed and cut into 1-inch piecessalt to taste¼ cup grated Parmesan cheese, or to taste4 wedges lemon (Optional)DirectionsBring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.Info | Long Hair Wet Hair Styleprep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings
TAG : Garlic Angel Hair ShrimpSeafood, Shellfish, Shrimp,
