The title says it all for Angel Hair Pasta with Shrimp, Asparagus and Basil! It’s fresh and extra delicious sprinkled with a little Parmesan.
Angel Hair Pasta with Shrimp, Asparagus and Basil
I completely understand the stress of getting dinner ready quickly and/or the desire to order takeout over cooking it yourself for the busy, working population. When I was a new bride, I made pasta often. My go-to dish was garlic, basil and pine nuts sauéed in olive oil, then tossed with sundried tomatoes and angel hair pasta- topped with freshly grated Parmesan. It was quick and easy, it’s all I really knew how to make, and my husband thought it was great. I haven’t made that pasta dish in years because now I make things like this Angel Hair Pasta with Shrimp, Asparagus and Basil instead.
🛒Ingredients needed:
- asparagus
- olive oil
- garlic
- salt and pepper
- plum tomatoes
- white wine
- shrimp
- butter
- angel hair pasta
- fresh basil
- shredded Parmesan
✏️How to make Angel Hair Pasta with Shrimp, Asparagus and Basil:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Trim the asparagus, rinse in cold water and drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes, cooking for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Stir in asparagus tips and shrimp. Cook for 1 minute, stirring constantly. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in the basil.
➡️Recipe Tips:
- Be sure not to overcook the pasta. Angel hair pasta is so thin that it can go from a perfect al dente texture to mushy in almost no time!
- Try substituting snow peas, sugar snap peas or broccoli for the asparagus.
- If you’re serving for a hungry crowd, this recipe might be better for three.
- This is a nice, light recipe. Go heavy on the Parmesan if you want like lots of cheese with your pasta!
★How to Store:
If you’re lucky enough to have any leftovers store them tightly covered in the refrigerator for up to 2 to 3 days. Take it to work for lunch the next day, and your co-workers will be jealous!
❤️Why I love this recipe:
- I love that the added vegetables and shrimp make it feel like a healthier dinner.
- At my house this is a family friendly dinner. My son will eat everything in this dish. And the husband loved it, as usual.
- This dish always reminds me of those newlywed days of making easy dinners, and those are very good memories!
Delicious Recipes for Angel Hair Pasta:
Angel Hair Pasta with Shrimp, Asparagus and Basil
Ingredients
- 15 stalks thin fresh asparagus
- 1 tablespoon olive oil
- 2 medium garlic cloves, crushed
- ¼ teaspoon freshly ground black pepper
- 6 medium Roma tomatoes, seeded and chopped
- ½ cup dry white wine
- ¼ teaspoon salt
- 12 ounces peeled and cooked shrimp
- 1 tablespoon butter
- 9 ounces refrigerated fresh angel hair pasta, cooked and drained
- ¼ cup shredded fresh basil
- freshly shredded Parmesan cheese, for topping
Instructions
- Trim the asparagus, rinse in cold water and drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes, cooking for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Stir in asparagus tips and shrimp. Cook for 1 minute, stirring constantly. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in basil.
- Divide into 3 to 4 bowls for serving; top with Parmesan cheese.
Notes
- Try substituting snow peas, sugar snap peas or broccoli for the asparagus.
- If you’re serving for a hungry crowd, this recipe might be better for three.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of the easiest “impress your guest” recipes. I commented the very first time I tried this and have made this recipe many times since. Ii believe it was the year I received my iPad so maybe 14 years ago. It’s still our favorite!
Do you have to use white wine in this recipe?
You can sub chicken broth for the white wine, if you’d like.
Tried this tonight, I grow asparagus and just had to try, wish my tomatoes & basil were in season. Delish!!! Also sprinkled some dried hot peppers on it. A keeper for sure!
i made this tonight and it was a hit. rave reviews and everyone enjoyed it. so quick abd easy.
i just love this website,im learning to cook. i clicked some other ones but yours is so easy to follow and the pictures make it easier to understand, once again thank you. on my way to becoming a good cook, awesome!!! (:
I made this tonight and LOVED it! I had no plans for dinner so I’m walking around the store and remembered I had asparagus, I had a large “big ugly” tomato, some mushrooms. I picked up some shrimp (cooked) as it was on sale. I read the comments and thought that for those who don’t use alcohol they could use the same amount of chicken broth.
I also thought the flavor was incredibly light and delicious. I will def make this again as my husband told me to “Bookmark” it. Oh, I had added mushrooms, & onions as I had to use them. Oh, and I found this by searching on my iPad for “asparagus & shrimp” I LOVE Google! Thank you for sharing this lovely recipe and for the great pictures!