Asparagus and Shrimp with Angel Hair – Light, Fresh, and Ready in 30 Minutes
This light and flavorful pasta combines tender shrimp, fresh asparagus, and angel hair in a lemon-garlic olive oil sauce—ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1 lb large shrimp, peeled and deveined
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8 oz angel hair pasta
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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4 garlic cloves, minced
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3 tbsp olive oil
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1 lemon (zest and juice)
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1/4 tsp red pepper flakes
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Salt and pepper, to taste
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1/4 cup fresh parsley, chopped
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Optional: 2 tbsp grated Parmesan
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Reserved pasta water (about 1/2 cup)
Instructions
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Boil salted water and cook angel hair until just al dente. Reserve 1/2 cup pasta water. Drain.
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Season shrimp with salt and pepper.
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Heat 2 tbsp olive oil in a large skillet over medium-high. Cook shrimp for 1–2 minutes per side. Set aside.
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Add asparagus to the skillet with another splash of oil. Cook 3–5 minutes.
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Add garlic and red pepper flakes. Sauté 30 seconds.
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Return shrimp to skillet. Add lemon zest, juice, and 1/4 cup pasta water. Stir gently.
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Add angel hair and toss to coat. Adjust sauce with more pasta water if needed.
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Garnish with parsley and Parmesan. Serve warm.
Notes
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Swap in chicken or scallops if preferred.
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Use zucchini noodles for a low-carb version.
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Add cherry tomatoes or capers for extra flavor.
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Leftovers store well for up to 2 days.