2 to 3 tablespoons olive oil
1 pound asparagus, trimmed and cut in 1 inch pieces
1 pound uncooked shrimp, peeled
3 cloves garlic, minced
Salt and pepper
1 lemon, divided
2 cups grape or cherry tomatoes, halved or diced, seeded tomato
2/3 cup dry white wine
2 tablespoon butter
12 ounces pasta, cooked al dente & drained (like Angel Hair, Linguini, Fettuccine, Penne, or Bow Tie)
1/4 cup chopped fresh basil
1/4 - 1/2 cup freshly shredded Parmesan cheese
Heat oil in a large skillet. Add shrimp and cook for a minute on one side. Flip over and cook on the other side.
Add asparagus and garlic and cook for another minute or two, stirring often. Season with salt and pepper.
Cut lemon in half and squeeze juice from half of it over the top of the shrimp and asparagus.
Add wine and tomatoes and bring to a simmer. Turn down heat and add the butter.
Add the cooked pasta, tossing to mix.
Serve pasta with basil and Parmesan cheese on top and a lemon slice for garnish.
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