Angel Hair Pasta with Shrimp, Asparagus, and Grape Tomatoes

Bring a large pot of salted water to a boil. Add 8 ounces of angel hair pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add 1 pound of trimmed and 1-inch cut asparagus pieces to the skillet. Cook for 3-5 minutes, stirring occasionally, until the asparagus is tender-crisp.

Add 1 pound of peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque.

Stir in 1 pint of halved grape tomatoes and the juice of 1 lemon (about 2 tablespoons). Cook for another 1-2 minutes, just until the tomatoes begin to soften slightly.

Add the cooked angel hair pasta to the skillet with the shrimp and vegetables. Pour in the reserved 1/2 cup of pasta water and add 1/4 cup of chopped fresh parsley. Toss everything together until well combined and the sauce lightly coats the pasta.

Season the dish with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. Serve immediately, optionally garnished with grated Parmesan cheese.