A light, fresh pasta dish made with tender shrimp, crisp asparagus, mushrooms, tomatoes, garlic, herbs, and angel hair pasta tossed in a savory broth sauce. It is quick enough for a weeknight dinner but elegant enough for a special meal.
Why You’ll Love This Recipe
This recipe is fresh, simple, and full of flavor. The shrimp cooks quickly, the asparagus adds a bright crisp texture, and the angel hair pasta keeps the dish light. It also comes together in about 30 minutes with easy ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ounces uncooked angel hair pasta
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded peeled tomatoes
4 garlic cloves, minced
2 teaspoons chopped green onions
1/2 cup chicken broth
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh oregano
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Directions
Cook the angel hair pasta according to the package directions until tender. Drain and set aside.
Sprinkle the shrimp with salt and crushed red pepper flakes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, or until pink and cooked through. Remove the shrimp from the skillet and keep warm.
Add the remaining 1 tablespoon olive oil to the same skillet. Add the asparagus, mushrooms, tomatoes, garlic, and green onions. Cook for about 5 minutes, stirring often, until the vegetables are crisp-tender.
Pour in the chicken broth, then stir in the basil, oregano, parsley, and thyme.
Return the shrimp to the skillet. Add the drained angel hair pasta and toss gently until everything is coated and heated through, about 1 to 2 minutes.
Use spaghetti or linguine instead of angel hair if preferred.
Add extra vegetables such as zucchini, spinach, or bell peppers.
Use more crushed red pepper flakes for a spicier dish.
Replace Parmesan with Romano cheese for a sharper flavor.
Add a squeeze of fresh lemon juice before serving for brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of chicken broth to loosen the pasta.
You can also microwave it in short intervals, stirring between each one.
Freezing is not recommended because shrimp and angel hair pasta can become rubbery or mushy after thawing.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, pat it dry, then cook as directed.
Can I use another pasta?
Yes. Linguine, spaghetti, or thin spaghetti all work well.
Can I make this without mushrooms?
Yes. Simply leave them out or replace them with zucchini or spinach.
How do I know when the shrimp is cooked?
Shrimp is done when it turns pink and opaque.
Can I make this dish spicy?
Yes. Add more crushed red pepper flakes to taste.
Can I use dried herbs instead of fresh?
Yes. Use about 1/2 teaspoon each of dried basil, oregano, parsley, and thyme.
What can I serve with this?
A green salad, garlic bread, or roasted vegetables pair nicely with it.
Can I double the recipe?
Yes. Double all ingredients and use a larger skillet.
How do I keep angel hair from sticking?
Toss it with the sauce right after draining, and avoid overcooking it.
Can I make this ahead of time?
It is best served fresh, but you can chop the vegetables and prepare the shrimp ahead to save time.
Conclusion
Asparagus and Shrimp with Angel Hair is a quick, fresh, and flavorful pasta recipe that feels both light and satisfying. With tender shrimp, crisp asparagus, savory herbs, and a simple broth-based sauce, it is an easy meal that works beautifully for lunch, dinner, or a cozy meal for two.
