Instructions
Step 1: Cook angel hair pasta according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
Step 2: In a large skillet, heat olive oil and butter over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
Step 3: Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 4: In the same skillet, add asparagus and mushrooms. Sauté for 4-5 minutes until tender-crisp.
Step 5: Return shrimp to the skillet. Add cooked pasta, diced tomatoes, Parmesan, parsley, lemon juice, and reserved pasta water. Toss everything together until well combined and heated through.
Step 6: Serve immediately, garnished with extra Parmesan and lemon wedges if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to prevent drying out. Best enjoyed fresh!
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