clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Angel Hair Pasta with Shrimp and Asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: main dish


This spring inspired angel hair pasta with shrimp and asparagus is light, fresh, and super satisfying. It’s easy enough for a weeknight dinner, but feels fancy enough for date night in!


  • 1 1/2 pounds peeled and deveined raw shrimp
  • 3 tbsp olive oil, divided
  • Juice of 2 lemons, divided
  • Salt
  • Pepper
  • 5 cloves garlic, minced
  • 1/2 cup white onion, diced
  • 1/4 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 pint cherry tomatoes
  • 1 bunch asparagus, woody ends removed
  • 1 box angel hair pasta
  • 1/3 cup parsley, chopped
  • 1/2 cup freshly grated parmesan cheese


  1. Toss the shrimp with half the lemon juice and a generous shake of salt and pepper.
  2. Heat 1 tbsp olive oil on medium heat in a large nonstick skillet. Add the shrimp to the skillet in an even layer, making sure not to crowd the pan. 
  3. Cook shrimp for 1-2 minutes per side, then remove from the pan and set aside on a plate.
  4. In the same pan you cooked the shrimp, heat the remaining olive oil and add the garlic and onion with a generous shake of salt and pepper. Cook for 1-2 minutes until fragrant. 
  5. Add the red pepper flakes and white wine. Continue cooking until the wine has mostly evaporated, about 2 minutes. 
  6. Add the cherry tomatoes with a splash more olive oil if needed. Cook for 5-10 minutes, stirring occasionally, until the tomatoes burst. Add more salt and pepper to taste.
  7. Blanch the asparagus: bring a large pot of water to a boil. Prepare an ice bath in a mixing bowl with ice and cold water – set it right next to the stove.
  8. Add asparagus and cook for exactly 30 seconds, then use tongs to remove and place the asparagus spears directly in the ice bath. Once cooled, chop into small, 1 inch pieces.
  9. Add the asparagus and parsley to the pan with the tomatoes. Stir to combine and reduce heat to low.
  10. Cook pasta according to package instructions in salted water. Reserve about 1/2 cup of pasta cooking water.
  11. Strain the pasta and transfer to the pan with vegetables. Add a splash of pasta water, the remaining lemon juice, and a drizzle of olive oil. Gently toss the pasta in the sauce so everything is evenly distributed.
  12. Serve pasta topped with 4-6 pieces of shrimp and sprinkled with parmesan cheese.