Instructions
Step 1: Cook the pasta according to package instructions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
Step 3: In the same skillet, melt butter and sauté garlic for 1 minute. Add mushrooms and asparagus and cook for 3–4 minutes until tender.
Step 4: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes if using. Cook until the sauce thickens slightly.
Step 5: Return the cooked shrimp to the skillet along with the pasta. Toss everything together until well combined and heated through.
Step 6: Garnish with chopped parsley and serve immediately.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce. Not recommended for freezing due to the cream-based sauce.
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