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A vibrant bowl of asparagus shrimp angel hair pasta, garnished with fresh herbs, ready to be enjoyed.

Easy Asparagus Shrimp Angel hair Pasta (In 20 Mins!)

Whip up this vibrant Asparagus Shrimp Angel Hair Pasta in just 20 minutes! Featuring succulent shrimp, crisp asparagus, and delicate angel hair, all coated in a zesty, silky lemon garlic sauce thanks to a clever pasta water emulsification technique. It's an elegant dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Dish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ounces uncooked angel hair pasta
  • 1/2 pound uncooked shrimp (16-20 per pound), 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 tomato, peeled
  • 4 garlic cloves, minced
  • 2 tablespoons chopped green onions
  • 1/2 cup white wine or 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
  • Lemon wedges

Equipment

  • Large skillet or wok
  • Pasta pot
  • wooden spoon

Method
 

Step 1: Cook Pasta & Sauté Shrimp
  1. Cook the angel hair pasta according to the package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water; this is crucial for the sauce.
  2. While the pasta cooks, sprinkle your peeled shrimp with salt and crushed red pepper flakes.
  3. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook just until they turn pink and opaque, forming a gentle 'C' shape (2 to 3 minutes).
  4. Remove the shrimp from the skillet and set them aside.
Step 2: Sauté Vegetables
  1. In the same skillet, add the remaining tablespoon of olive oil.
  2. Add the asparagus, mushrooms, tomato, minced garlic, and green onions. Sauté everything for about 5 minutes until the vegetables are crisp-tender (bright green asparagus with a slight snap, and softened, lightly browned mushrooms).
Step 3: Deglaze and Build the Sauce
  1. Pour the white wine or chicken broth into the hot skillet. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan to deglaze.
  2. Let the liquid simmer for a minute, then stir in all the minced fresh basil, oregano, parsley, and thyme.
  3. Return the cooked shrimp to the pan and toss everything to combine.
Step 4: Combine and Finish
  1. Drain your cooked pasta and add it directly to the skillet with the shrimp and vegetables. Sprinkle in the grated Parmesan cheese.
  2. Add a few tablespoons of the reserved pasta water and toss everything together vigorously. Continue adding pasta water, a little at a time, until a light, glossy sauce forms that coats every strand of pasta.
  3. Serve immediately with fresh lemon wedges for squeezing over the top.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

To ensure a perfect, glossy sauce, always reserve starchy pasta water for emulsification and deglaze the pan with wine or broth to capture rich flavors. Prepare all ingredients (mise en place) as this recipe cooks very quickly. Avoid overcooking the shrimp by removing them as soon as they turn pink. Use a large skillet to prevent crowding and promote even cooking. Taste the dish before serving and adjust seasonings as needed. Leftovers can be stored in an airtight container in the refrigerator for up to two days and are best reheated gently on the stovetop with a splash of water or broth.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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