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Asparagus and Shrimp with Angel Hair


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  • 3 ounces uncooked angel hair pasta
  • 1/2 pound uncooked shrimp (16-20 per pound) peeled and deveined
  • 1/4 tsp salt
  • 1/8 tsp crushed red pepper flakes
  • 2 TBS 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 tsp chopped green onion
  • 1/2 cup white wine or chicken broth
  • 1 1/2 tsp minced fresh basil
  • 1 1/2 minced fresh oregano
  • 1 1/2 1/2 tsp minced fresh parsley
  • 1 1/2 tsp minced fresh thyme
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges


Cooking time 30mins
Adapted from


Step 1

1. Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes in a large skillet or wok, heat 1 TBS oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
2. In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
3. Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.


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