Asparagus and Shrimp with Angel Hair – Light, Fresh, and Ready in 30 Minutes

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Looking for a fast and flavorful dinner that feels gourmet without the fuss? This Asparagus and Shrimp with Angel Hair is the answer. It’s a simple yet elegant pasta dish that brings together tender asparagus spears, succulent shrimp, and delicate angel hair pasta—all tossed in a garlic-lemon olive oil sauce that’s as bright as it is satisfying.

Inspired by coastal Italian flavors and made with ingredients you probably already have on hand, this one-pan pasta is perfect for spring and summer evenings, yet cozy enough to enjoy all year long. It comes together in about 30 minutes, making it ideal for busy weeknights, last-minute entertaining, or a healthy dinner-for-two.

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Ingredients Overview: Building a Balanced, Flavorful Dish

Each ingredient in this dish brings something essential—whether it’s texture, brightness, or umami depth. Here’s what you’ll need and why it works:

Shrimp

Large shrimp (16/20 count) are ideal here. Their slightly sweet flavor pairs beautifully with asparagus and garlic. Peel and devein them, and remove tails for easy eating if preferred.

Asparagus

Asparagus brings an earthy freshness and slight crunch. Trim off the woody ends and cut into 2-inch pieces so they cook quickly and evenly.

Angel Hair Pasta

This ultra-thin pasta cooks in minutes and allows the light sauce to coat every strand. It doesn’t weigh down the dish, making it perfect for a bright, lemony finish.

Garlic

Freshly minced garlic is a key flavor driver. It’s sautéed just enough to mellow its bite and infuse the olive oil.

Olive Oil

Good-quality extra virgin olive oil forms the base of the sauce. It adds richness without heaviness and helps tie all the flavors together.

Lemon Juice & Zest

Lemon gives the dish its signature brightness. Juice adds tang while the zest intensifies the citrusy aroma.

Crushed Red Pepper Flakes

A small pinch gives gentle heat and dimension, balancing the sweetness of the shrimp and richness of the oil.

Parmesan Cheese (Optional)

Adds a salty, umami element. Use lightly, or omit if you’re aiming for a dairy-free or pescatarian-friendly version.

Fresh Parsley

For color and herbal freshness, parsley is added at the end. It rounds out the dish and makes every bite pop.

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Step-by-Step Instructions: Cooking Like a Pro at Home

This recipe is all about timing and technique. Here’s how to do it smoothly from start to finish:

1. Cook the Angel Hair Pasta

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

• Cook angel hair for 2–3 minutes until just al dente.

• Reserve 1/2 cup of pasta water, then drain and set aside.

2. Prepare the Shrimp and Asparagus

• While the pasta cooks, season the shrimp with salt and pepper.

• Trim asparagus and cut into 2-inch pieces.

3. Sauté the Shrimp

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

• Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and just cooked through.

• Transfer shrimp to a plate.

4. Sauté the Asparagus

• In the same skillet, add a splash more oil if needed.

• Add asparagus and cook for 3–5 minutes, stirring occasionally until tender-crisp.

• Add garlic and red pepper flakes in the last 30 seconds of cooking. Stir to avoid burning.

5. Make the Sauce

• Reduce heat to medium-low.

• Return shrimp to the skillet. Add lemon juice, zest, and 1/4 cup pasta water.

• Toss to combine and let everything simmer gently for 1–2 minutes.

6. Combine with Pasta

• Add the cooked angel hair to the pan.

• Toss gently with tongs, letting the sauce coat all the pasta.

• Add more pasta water if needed for a silkier texture.

7. Garnish and Serve

• Finish with fresh parsley and grated Parmesan (if using).

• Serve warm with lemon wedges on the side.

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Tips, Variations & Substitutions

Pro Tips

• Use thin asparagus for quicker cooking and better texture.

• Don’t overcook shrimp—they only need 1–2 minutes per side.

• Zest your lemon before juicing to make it easier.

Variations

• Add cherry tomatoes for a burst of color and sweetness.

• Sprinkle in capers or olives for a briny kick.

• Swap in scallops or chicken if shrimp isn’t available.

Dietary Swaps

• Gluten-free? Use gluten-free angel hair or capellini.

• Dairy-free? Skip the cheese and consider adding nutritional yeast for umami.

• Low-carb? Replace angel hair with zucchini noodles or shirataki pasta.

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Serving Ideas & Occasions

This dish is the perfect example of fast and fancy. You can serve it in multiple ways depending on the setting:

• Casual Weeknight Dinner: Serve with a side of roasted garlic bread or mixed greens.

• Elegant Date Night: Pair with a glass of white wine and a light appetizer like bruschetta or arugula salad.

• Meal Prep Lunch: Store individual portions in airtight containers. Reheat gently to preserve texture.

It’s also an ideal dish for spring holidays like Easter or Mother’s Day when asparagus is at its peak.

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Nutritional & Health Notes

This pasta dish is light and balanced, offering plenty of protein, healthy fats, and fiber:

• Shrimp is a lean protein source, low in calories and high in B12, iodine, and selenium.

• Asparagus brings fiber, folate, and antioxidants like glutathione.

• Olive oil provides heart-healthy fats and helps the body absorb fat-soluble vitamins.

• Lemon adds vitamin C and digestive support.

Skip the heavy cream or butter sauces—this recipe gets its flavor from fresh ingredients and smart seasoning.

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FAQ: Your Questions About Shrimp and Asparagus Pasta, Answered

1. Can I use frozen shrimp?

Yes. Thaw them under cold running water, pat dry, and cook as directed. Avoid pre-cooked shrimp as they can turn rubbery when reheated.

2. What’s the best pasta shape if I don’t have angel hair?

Spaghetti or thin linguine work well. Avoid thicker pastas like fettuccine—they’ll overpower the light sauce.

3. How do I keep the asparagus crisp?

Cook it briefly over medium heat. You want it tender but still with a bit of snap.

4. Is it okay to add cream to the sauce?

You can add 2–3 tablespoons of heavy cream for a richer version, but the original recipe is meant to be light and zesty.

5. Can I make this dish ahead?

The pasta and shrimp are best fresh, but you can prep the components ahead and reheat gently with a splash of broth or pasta water.

6. What wine pairs well with this dish?

Try Sauvignon Blanc or Pinot Grigio—both have the crisp acidity that matches the lemon and shrimp.

7. Can I make this spicy?

Yes! Add more crushed red pepper flakes or a splash of chili oil at the end for extra heat.