When I plan a romantic dinner for two, my Shrimp Asparagus Pasta with angel hair is an affordable, easy dish that never fails to impress.

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I pick this shrimp and angel hair pasta when I need something that looks fancy but isn’t. The delicate angel hair pasta twines around plump shrimp, and every forkful seems like it wants to tell a story.

I dont mean the usual heavy dinner, its lighter but still somehow bold, a little surprising in the best way. People call it Angel Hair Pasta With Shrimp or Shrimp Asparagus Pasta Recipes in my notes and yeah those tags are right, but the thing that hooks me is how simple it feels while still tasting like you went all out.

Perfect for two, but maybe youll keep it all to yourself.

Ingredients

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Angel hair pasta: light, mostly carbs for energy, fills you up fast, pairs well.
Shrimp: lean protein, low fat, iron and iodine, gives a salty sea flavor.
Asparagus: high in fiber and folate, lots of vitamins, slightly grassy and fresh.
Olive oil: heart healthy fats, smooth mouthfeel, helps meld flavors without sweetening.
Garlic: adds punch, small calories but big flavor, anti inflammatory perks too.
Lemon: bright acid, adds sour and lift, vitamin C and freshness.
Parmesan: salty umami, adds richness and protein, watch the sodium though.

Ingredient Quantities

6 ounces angel hair pasta

1/2 pound medium raw shrimp, peeled and deveined

1/2 pound asparagus, trimmed and cut into 1 inch pieces

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves, minced

1/4 cup dry white wine

1/4 cup chicken broth

2 tablespoons fresh lemon juice

1 teaspoon lemon zest optional

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1/8 teaspoon crushed red pepper flakes optional

salt and freshly ground black pepper to taste

How to Make this

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1. Bring a large pot of salted water to a boil and cook 6 ounces angel hair until just al dente, about 3 to 4 minutes, reserve about 1/2 cup pasta water then drain and set aside.

2. While the pasta cooks, pat 1/2 pound shrimp dry and season with salt and pepper.

3. Trim asparagus and cut into 1 inch pieces. In a large skillet over medium high heat add 1 tablespoon olive oil and 1 tablespoon butter, toss in asparagus and cook until bright green and crisp tender about 3 to 4 minutes, then transfer asparagus to a plate.

4. Add the remaining 1 tablespoon olive oil to the skillet, lower heat to medium, add 3 garlic cloves minced and cook just until fragrant about 30 seconds, don’t let it burn.

5. Add the shrimp in a single layer, cook about 1 to 2 minutes per side until pink and just cooked through, remove shrimp to the plate with asparagus.

6. Pour 1/4 cup dry white wine into the hot pan to deglaze scraping up any browned bits, let it reduce for about 1 minute, then add 1/4 cup chicken broth, 2 tablespoons fresh lemon juice and optional 1 teaspoon lemon zest and bring to a gentle simmer.

7. Return shrimp and asparagus to the pan, add the cooked angel hair and toss to combine, adding reserved pasta water a splash at a time if the sauce needs loosening.

8. Stir in 1/3 cup grated Parmesan, the remaining 1 tablespoon butter to make the sauce silky, and 2 tablespoons chopped fresh parsley. If you like heat add 1/8 teaspoon crushed red pepper flakes.

9. Taste and adjust with salt and freshly ground black pepper, plate it up and sprinkle a little extra Parmesan and parsley if you want. Don’t overcook the shrimp or the pasta, they both finish fast.

Equipment Needed

1. Large pot for boiling the pasta, you’ll need plenty of water
2. Large skillet (10 to 12 inch) for the asparagus and shrimp
3. Colander to drain the angel hair
4. Chef’s knife for trimming asparagus and mincing garlic
5. Cutting board
6. Tongs or a pasta fork for tossing and serving
7. Measuring cups and spoons
8. Microplane or fine grater for Parmesan and lemon zest
9. Wooden spoon or silicone spatula for stirring and scraping the pan

FAQ

How long does this dish take to make and when should I add each thing?

Total time about 20 minutes. Angel hair 2 to 3 minutes in boiling salted water. Start the asparagus so it finishes around the same time as the pasta, about 3 to 4 minutes until crisp-tender. Sauté garlic, deglaze with wine, add broth and lemon, then add asparagus. Add shrimp last and cook 1 to 3 minutes per side until opaque. Toss pasta with sauce, Parmesan and a splash of reserved pasta water to loosen.

Can I use frozen shrimp or a different shrimp size?

Yes. Thaw frozen shrimp completely and pat dry before cooking. Cooking time changes by size: medium 1.5 to 3 minutes per side, large 3 to 4 minutes. Don't crowd the pan or you'll steam them instead of sear them.

I don't have dry white wine, what can I use instead?

No problem. Substitute extra chicken broth plus 1 teaspoon white wine vinegar or extra lemon juice to mimic the acidity. You can also just skip the wine and add a splash more lemon and broth.

How do I avoid overcooking the shrimp or making the asparagus mushy?

Cook shrimp only until just opaque and firm, then remove if needed. For asparagus cook until bright green and still slightly crisp. If you blanch asparagus, shock it in ice water to stop cooking and keep the color and bite.

Can I make this ahead or how long do leftovers keep?

Make components ahead and reheat gently. Leftovers keep 1 to 2 days in the fridge in an airtight container. Reheat in a skillet with a splash of broth or water to prevent drying. Microwave will work but shrimp may get rubbery.

Any good swaps for dairy or to make it gluten free?

Sure. Use olive oil instead of butter and skip the Parmesan or use a plant based cheese or nutritional yeast. For gluten free use GF angel hair or a thin rice pasta. Taste and adjust salt since Parmesan adds saltiness.

Asparagus ‘n’ Shrimp With Angel Hair Recipe Substitutions and Variations

Angel hair pasta: swap with thin spaghetti or linguine, theyre a bit sturdier so they wont overcook as fast; cook 1 to 2 minutes longer.
Shrimp: use bay scallops, diced boneless chicken breast, or firm tofu for a vegetarian option; scallops sear fast, chicken needs longer, tofu soaks up the sauce.
Asparagus: replace with broccolini, green beans, or sliced zucchini; remember zucchini cooks quickest so add it near the end.
Dry white wine: substitute with extra chicken or vegetable broth plus 1 tablespoon lemon juice, or use dry vermouth; for no alcohol just use broth and lemon.

Pro Tips

– Make sure the shrimp are fully thawed and patted very dry before they hit the pan. Wet shrimp steam instead of sear, and you want a quick high heat color. Salt them right before cooking, not hours ahead, or theyll weep moisture.

– When you add the Parmesan, take the pan off the heat and stir it in with a few tablespoons of that reserved starchy pasta water until silky. If you add cheese to a rolling boil it can clump, but mixed gently with warm water it makes a creamy sauce. Finish with the cold butter last for extra gloss and mouthfeel.

– Cut the asparagus so the thicker pieces are similar in size, that way everything cooks evenly, and if youre making this ahead, drop the asparagus in ice water to lock the bright green and stop cooking. Reheat briefly in the pan so it doesnt go mushy.

– No wine on hand No problem. Use a splash of white wine vinegar or a little extra lemon plus a touch of sugar to mimic the acidity and brightness. Always taste and adjust acid salt and heat at the end its the quickest way to make the dish sing.

Asparagus 'n' Shrimp With Angel Hair Recipe

Recipe by Francis Mead

0.0 from 0 votes

When I plan a romantic dinner for two, my Shrimp Asparagus Pasta with angel hair is an affordable, easy dish that never fails to impress.

Servings

servings

Calories

765

kcal

Equipment: 1. Large pot for boiling the pasta, you’ll need plenty of water
2. Large skillet (10 to 12 inch) for the asparagus and shrimp
3. Colander to drain the angel hair
4. Chef’s knife for trimming asparagus and mincing garlic
5. Cutting board
6. Tongs or a pasta fork for tossing and serving
7. Measuring cups and spoons
8. Microplane or fine grater for Parmesan and lemon zest
9. Wooden spoon or silicone spatula for stirring and scraping the pan

Ingredients

6 ounces angel hair pasta
1/2 pound medium raw shrimp, peeled and deveined
1/2 pound asparagus, trimmed and cut into 1 inch pieces
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1/4 cup dry white wine
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest optional
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/8 teaspoon crushed red pepper flakes optional
salt and freshly ground black pepper to taste

Directions

Bring a large pot of salted water to a boil and cook 6 ounces angel hair until just al dente, about 3 to 4 minutes, reserve about 1/2 cup pasta water then drain and set aside.
While the pasta cooks, pat 1/2 pound shrimp dry and season with salt and pepper.
Trim asparagus and cut into 1 inch pieces. In a large skillet over medium high heat add 1 tablespoon olive oil and 1 tablespoon butter, toss in asparagus and cook until bright green and crisp tender about 3 to 4 minutes, then transfer asparagus to a plate.
Add the remaining 1 tablespoon olive oil to the skillet, lower heat to medium, add 3 garlic cloves minced and cook just until fragrant about 30 seconds, don't let it burn.
Add the shrimp in a single layer, cook about 1 to 2 minutes per side until pink and just cooked through, remove shrimp to the plate with asparagus.
Pour 1/4 cup dry white wine into the hot pan to deglaze scraping up any browned bits, let it reduce for about 1 minute, then add 1/4 cup chicken broth, 2 tablespoons fresh lemon juice and optional 1 teaspoon lemon zest and bring to a gentle simmer.
Return shrimp and asparagus to the pan, add the cooked angel hair and toss to combine, adding reserved pasta water a splash at a time if the sauce needs loosening.
Stir in 1/3 cup grated Parmesan, the remaining 1 tablespoon butter to make the sauce silky, and 2 tablespoons chopped fresh parsley. If you like heat add 1/8 teaspoon crushed red pepper flakes.
Taste and adjust with salt and freshly ground black pepper, plate it up and sprinkle a little extra Parmesan and parsley if you want. Don't overcook the shrimp or the pasta, they both finish fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.