8 oz angel hair pasta, (about 1/2 a box) cooked according to package directions (reserve 1 cup of cooking water from pasta).
2 Tbsp, minced or thinly sliced Garlic
2 tsp chili flakes (or more for spice)
2 tsp garlic powder
1 tsp old bay seasoning
2 tsp paprika
3 tbsp freshly squeezed lemon juice
4 tbsp butter
2 tbsp olive oil
1/4 cup white wine
1/4 cup chopped parsley
zest of 1 lemon
1 bunch asparagus, cut into 2 inch pieces
1/3 cup parmigiano reggiano
In a bowl or large dish, combine the shrimp with garlic powder, old bay seasoning paprika, salt, pepper and a squeeze of lemon juice.
Heat a large skillet over medium high heat and add 1 tbsp olive oil. Once the oil is hot, add the asparagus, salt, pepper and cook until slightly browned, about 5-6 minutes. Remove asparagus from pan and set aside.
In the same skillet, add 2 tbsp butter, garlic, and chili flakes. When garlic becomes fragrant, add in the shrimp and cook until shrimp are just pink on both sides, about 3 minutes. Remove shrimp from pan.
Add white wine & parsley to the pan and continue to stir until wine has slightly reduced down. Add the cooked angel hair, the remaining 2 tbsp of butter and lemon zest. Stir. If pasta still looks dry, add the reserved cooking water in small amounts (letting it thicken and incorporate after each addition). Finally, add the Parmagiano Reggiano and continue to gently stir.
Add the shrimp back into the pan and cook for an additional 2-3 minutes until shrimp are fully cooked.
Serve hot with additional squeeze of lemon and freshly cracked black pepper.
Recipe by The Chutney Life at https://thechutneylife.com/recipes/dinner/spicy-shrimp-scampi/