Why Make This Recipe

Quick Angel Hair with Shrimp and Asparagus is a delightful dish that combines the sweetness of shrimp and the fresh crunch of asparagus with the lightness of angel hair pasta. This meal is not only quick to prepare but also packed with flavor. It’s perfect for a weeknight dinner when you want something healthy and satisfying without spending hours in the kitchen.

How to Make Quick Angel Hair with Shrimp and Asparagus

Ingredients

20 oz shrimp (peeled and deveined before cooking)
1.5 bunches asparagus (trimmed and cut into 2-inch pieces)
8 plum tomatoes
3 garlic cloves
1.5 tbsp olive oil (I prefer Bertolli extra virgin for sautéing)
3/4 cup chicken broth (I use Swanson Less Sodium)
3 oz white wine (a dry Pinot Grigio works best for the sauce)
1 tsp herbs de Provence
1/2 tsp red pepper flakes
1/4 tsp lemon zest
Salt and pepper to taste
8 oz angel hair (I always use Barilla for the best texture)

Directions

Begin by peeling and deveining the shrimp if they aren’t done already. Pat them dry with paper towels to help them sear properly. Trim the asparagus and cut it into 2-inch pieces. Chop the plum tomatoes into quarters, keeping the juices. Mince the garlic finely and zest the lemon.
Get a large pot of salted water boiling for the pasta.
Season the shrimp generously with salt and pepper on both sides. Heat 1.5 tbsp of olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and sear for 1-2 minutes on each side until they are pink. Be careful not to overcook them; this can make them rubbery. Once done, transfer the shrimp to a plate and set aside.
In the same skillet (do not clean it), add the minced garlic and sauté for about a minute until it is fragrant but not browned. Add the chopped tomatoes with their juices and cook for 4 minutes, stirring occasionally. This will help break them down and release their sweetness.
Pour in the white wine and chicken broth, scraping up the browned bits from the pan with a wooden spoon. This adds depth to the sauce. Add the asparagus pieces and season with 1 tsp of herbs de Provence and 1/2 tsp of red pepper flakes for some heat. Cover the skillet and let it simmer for 10 minutes until the asparagus is tender-crisp.
While the sauce is simmering, add the angel hair pasta to the boiling salted water and cook until al dente (usually 8-9 minutes). Drain the pasta but reserve about 1/2 cup of the pasta water.
Once the sauce and asparagus are ready, return the shrimp to the skillet for 1 minute to warm through. Remove from heat and add the lemon zest. Taste and adjust seasoning as needed with more salt and pepper.
Add the drained pasta directly to the skillet with the sauce, shrimp, and asparagus. Toss gently to combine, adding a splash of reserved pasta water if the sauce is too thick. Divide into bowls and serve immediately. Finish with a sprinkle of fresh black pepper and a drizzle of olive oil if desired.

How to Serve Quick Angel Hair with Shrimp and Asparagus

Serve this dish hot in individual bowls. It pairs wonderfully with a refreshing green salad or a crusty piece of bread to soak up the delicious sauce. A glass of dry white wine can also enhance the dining experience.

How to Store Quick Angel Hair with Shrimp and Asparagus

To store leftovers, let the dish cool completely and then transfer it to an airtight container. It will keep well in the refrigerator for up to 2 days. When ready to eat, reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.

Tips to Make Quick Angel Hair with Shrimp and Asparagus

Ensure the shrimp are patted dry before cooking to achieve a good sear.
Do not overcook the shrimp; they only need a couple of minutes on each side.
Use fresh ingredients whenever possible for the best flavor.
If you prefer more spice, add additional red pepper flakes or a dash of hot sauce.

Variation

Feel free to mix up the vegetables based on what you have on hand. Broccoli, bell peppers, or snap peas make great substitutes for asparagus. Additionally, you can swap the shrimp for chicken or tofu for a different protein option.

FAQs

Can I make this recipe ahead of time?

While it’s best served fresh, you can prepare the sauce ahead of time and reheat it when you’re ready to cook the pasta and shrimp.

What can I use instead of white wine?

If you prefer not to use white wine, you can substitute it with more chicken broth or use lemon juice for added acidity.

Is this dish gluten-free?

To make this dish gluten-free, use gluten-free pasta. Just check the cooking time, as it may differ from regular pasta.