Tasty Tuesday: Lemon Shrimp Pasta



½ cup olive oil

2 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon dried crushed red pepper flakes (optional)

2 TBSP grated lemon rind

¼ cup white wine

1 pound asparagus spears, trimmed and cut into bite size pieces

1 pound medium-size shrimp, peeled and deveined

1 cup grape tomatoes, cut in 1/2

2 TBSP fresh lemon juice

1/2 (16-oz.) box angel hair pasta

1/4 cup freshly grated Parmigiano-Reggiano cheese!


Cook pasta according to package directions, set aside. Meanwhile, coat a medium pan with olive oil, turn heat to medium and saute garlic for 1-2 minutes, until fragrant. Add asparagus into saute pan, cook another few minutes. Next, sprinkle shrimp with salt and red pepper flakes, add to pan for about 1 minute, then add lemon rind and ½ cup wine. Reduce wine for a few minutes, then add lemon juice. Add pasta back to pan, stir together and toss with Parmigiano-Reggiano cheese. Enjoy with the rest of the bottle!

close video ad
Unmutetoggle ad audio on off