Asparagus and Shrimp with Angel Hair – Light, Flavorful & Quick Dinner
A fresh, light, and flavorful shrimp and asparagus dish tossed with angel hair pasta and a zesty lemon garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
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1 lb shrimp (peeled and deveined)
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1 bunch asparagus (cut into 2-inch pieces)
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8 oz angel hair pasta (or zucchini noodles)
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2–3 cloves garlic (minced)
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1 tbsp grated ginger (optional)
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¼ cup white wine (or chicken broth)
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2 tbsp olive oil
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1 lemon (juice and zest)
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Salt and pepper to taste
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1 tbsp rice vinegar (optional)
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Fresh parsley for garnish
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Parmesan cheese (optional)
Instructions
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Cook pasta according to package directions and set aside.
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In a skillet, cook shrimp in 1 tbsp olive oil over medium-high heat for 2-3 minutes per side, then set aside.
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In the same skillet, sauté asparagus and garlic with 1 tbsp olive oil until asparagus is tender, about 3–4 minutes.
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Add white wine (or broth), lemon juice and zest, and rice vinegar. Simmer for 2 minutes.
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Stir in shrimp, pasta, and toss to combine. Add pasta water as needed to thin sauce.
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Serve with freshly grated parmesan and parsley.
Notes
You can use zucchini noodles for a keto-friendly version. Customize with your favorite vegetables or add crushed red pepper for some heat.