This is my go-to “I don’t wanna cook dinner” recipe and the recipe I get asked for more than any other dish. People always expect there to be way more to it, and they’re genuinely shocked when I tell them how simple it is. It’s the kind of meal I make when I want dinner to feel taken care of without making a big production out of it, and it never tastes like a shortcut.
Serves: 4
Total Time: 20 minutes
Ingredients:
- 1 lb frozen medium shrimp, peeled and deveined
- 1 bunch asparagus, chopped
- 1 to 2 14.5 oz cans stewed tomatoes (I use 2)
- Angel hair pasta, cooked according to package directions
- Garlic salt, to taste
- Lemon pepper, to taste
- Oil of choice, for cooking
- Optional
- Fresh lemon juice
- Freshly grated Parmesan
Optional:
- Fresh lemon juice
- Freshly grated parmesan
Instructions:
- 1. Cook the angel hair pasta according to package directions. Drain and set aside.
- 2. Heat a large skillet over medium heat with your preferred oil.
- 3. Add the frozen shrimp and cook until mostly thawed and beginning to turn pink.
- 4. Drain off the excess liquid from the pan.
- 5. Add the stewed tomatoes and mash them with your utensil to your desired texture.
- 6. Add the asparagus.
- 7. Season with garlic salt and lemon pepper to taste.
- 8. Simmer until the asparagus is soft and everything is heated through.
- 9. Serve over the cooked angel hair pasta.
Notes:
- Use one can of tomatoes for a thicker pasta or two for a saucier dish ( I use 2).
- I usually break up the tomatoes right in the pan while they simmer.
- A squeeze of lemon and a handful of Parmesan make this feel extra without much effort. Also feel free to use fresh shrimp if you’d prefer, but I promise it’s amazing without it.
- Leftovers keep well for a day or 2 in the fridge.