I whipped up a shrimp and asparagus pasta that marries angel hair with succulent shrimp, crisp asparagus, and a zesty garlic olive oil and white wine sauce. A hint of lemon and Parmesan ties everything together effortlessly, making this shrimp and asparagus dish a refreshing dinner option that caught my attention.

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I’ve always been impressed by how simple ingredients can turn into something extraordinary. When I first tried this recipe, I was blown away by the way the flavors came together.

I started with perfectly al dente 8 oz angel hair pasta before tossing in 12 large shrimp that were peeled and deveined to get the best taste. The star of the dish is definitely the asparagus, which I trimmed and cut into neat 2-inch pieces to match the size of the shrimp.

I then added 3 cloves of minced garlic and drizzled 2 tablespoons of olive oil into the pan. A splash of 1/4 cup white wine not only deglazed the pan but also added a nice depth of flavor.

I folded in 1/4 cup grated Parmesan cheese and 1 tablespoon lemon juice to finish it off. Finished with a sprinkle of salt, pepper and fresh parsley makes it one of my favorite shrimp and asparagus pasta recipes for a quick dinner.

Why I Like this Recipe

I like this recipe because it comes together super fast and is easy to make, even when I’m in a rush. I also love that the shrimp, garlic, and asparagus mix so well together with the lemon and white wine. I really dig how every ingredient still stands out even with the pasta soaking up all that sauce. And lastly, it makes me feel like I cooked something fancy, even though it’s a pretty simple meal.

Ingredients

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Thin and light angel hair pasta makes a perfect base with nourishing carbohydrates.
Juicy shrimp provide lean protein and a delicate sea flavor to the meal.
Crunchy asparagus is rich in fiber and vitamins dont overpower this dish.
Minced garlic adds a strong and savory burst that wakes up every bite.
Extra virgin olive oil brings healthy fats and a subtle richness to the sauce.
A splash of white wine adds a tangy note and helps meld the flavors.
Grated Parmesan offers a salty finish that boosts the umami and overall taste.

Ingredient Quantities

8 oz angel hair pasta

12 large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

3 cloves garlic, minced

2 tablespoons olive oil

1/4 cup white wine

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

Salt and pepper to taste

Fresh parsley, chopped for garnish

How to Make this

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1. Bring a large pot of salted water to boil and cook the angel hair pasta until al dente, then drain it.

2. Heat the olive oil in a large skillet over medium heat, then add the minced garlic and cook for about 30 seconds until it becomes fragrant.

3. Toss the shrimp in some salt and pepper and add them to the skillet. Cook the shrimp for about 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

4. In the same skillet, add the asparagus pieces and cook them for 3-4 minutes until they are tender but still crisp.

5. Pour in the white wine and add the lemon juice. Let it simmer for a minute to reduce the alcohol and blend the flavors.

6. Return the shrimp to the skillet with the asparagus and stir to combine everything nicely.

7. Add the drained angel hair pasta to the mixture and toss well so that the pasta gets coated in the sauce.

8. Sprinkle in the grated Parmesan cheese and mix until it melts into the dish.

9. Taste the pasta and adjust the salt and pepper as needed.

10. Serve immediately garnished with fresh chopped parsley. Enjoy your meal!

Equipment Needed

1. Large pot – needed to boil salted water for pasta
2. Colander – to drain the angel hair pasta
3. Large skillet – for sautéing garlic, shrimp, and asparagus
4. Cutting board – to trim and cut the asparagus and mince garlic
5. Chef’s knife – for chopping garlic and prepping asparagus
6. Measuring cups and spoons – to measure white wine, lemon juice, olive oil, and Parmesan cheese
7. Tongs or spatula – to stir and toss the pasta with all the ingredients

FAQ

Q: How do I know when the shrimp is cooked?

When they turn pink and firm, they are done. Just be careful not to overcook them cause they can get rubbery.

Q: Can I use a different pasta if I don't have angel hair?

Sure you can. Spaghetti works just fine. Angel hair is just a light alternative.

Q: Do I need to blanch the asparagus first?

You dont have to. Simply saute them with garlic and olive oil so they get a nice crisp tenderness.

Q: What should I use if I dont have white wine?

Chicken broth is a good substitute. It still gives the dish a tasty depth of flavor.

Q: How do I get the sauce consistency right?

Let that white wine reduce a bit with the garlic and olive oil. This helps form a light, flavorful sauce that coats the pasta well.

Asparagus & Shrimp With Angel Hair Is A Perfect Example Of How Simple Ingredients Can Come Together! Recipe Substitutions and Variations

Angel Hair Pasta: you can swap it with spaghetti or thin vermicelli if you can’t find angel hair
Shrimp: try using scallops or even small chunks of white fish as a good alternative
Asparagus: if asparagus is out, green beans or broccoli florets work just fine for that crunch
Garlic: if you’re in a pinch, garlic powder or finely chopped shallots can do the trick
Olive Oil: butter or avocado oil make a great substitute if you’re low on olive oil

Pro Tips

1. When you’re cooking the shrimp, try not to overcook them because they keep cooking even after you take them out. They’ll get tough real quick if you’re not careful, so keep an eye on them.

2. Save a little bit of the pasta water before you drain the noodles. It helps bind the sauce to the pasta and makes the dish a bit more creamy if it seems too dry.

3. Garlic can burn super fast so make sure you cook it just until it smells good. Overdone garlic turns bitter so it’s better to err on the side of undercooking it a bit.

4. If you’re feeling a bit adventurous, toss a pinch of lemon zest in with the lemon juice. It gives a fresh burst of flavor that really wakes up the dish.

Asparagus & Shrimp With Angel Hair Is A Perfect Example Of How Simple Ingredients Can Come Together! Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Large pot – needed to boil salted water for pasta
2. Colander – to drain the angel hair pasta
3. Large skillet – for sautéing garlic, shrimp, and asparagus
4. Cutting board – to trim and cut the asparagus and mince garlic
5. Chef’s knife – for chopping garlic and prepping asparagus
6. Measuring cups and spoons – to measure white wine, lemon juice, olive oil, and Parmesan cheese
7. Tongs or spatula – to stir and toss the pasta with all the ingredients

Ingredients

8 oz angel hair pasta
12 large shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup white wine
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions

Bring a large pot of salted water to boil and cook the angel hair pasta until al dente, then drain it.
Heat the olive oil in a large skillet over medium heat, then add the minced garlic and cook for about 30 seconds until it becomes fragrant.
Toss the shrimp in some salt and pepper and add them to the skillet. Cook the shrimp for about 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.
In the same skillet, add the asparagus pieces and cook them for 3-4 minutes until they are tender but still crisp.
Pour in the white wine and add the lemon juice. Let it simmer for a minute to reduce the alcohol and blend the flavors.
Return the shrimp to the skillet with the asparagus and stir to combine everything nicely.
Add the drained angel hair pasta to the mixture and toss well so that the pasta gets coated in the sauce.
Sprinkle in the grated Parmesan cheese and mix until it melts into the dish.
Taste the pasta and adjust the salt and pepper as needed.
Serve immediately garnished with fresh chopped parsley. Enjoy your meal!

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.