Garlic Angel Hair Shrimp

Bring a large pot of lightly salted water to a boil.

Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes.

Drain, reserving 1 cup of the water.

Melt 1 tablespoon in a large skillet over high heat.

Saute shrimp in hot butter until no longer pink, about 5 minutes.

Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.

Reduce heat to medium-high.

Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes.

Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.

Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes.

Add the shrimp and angel hair pasta; stir.

Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more.

Season with salt and garnish with Parmesan cheese and lemon wedges.