Shrimp and Asparagus with Angel Hair Pasta
Elevate your weeknight dinner with this vibrant and quick-to-make Shrimp and Asparagus with Angel Hair Pasta! Featuring tender, succulent shrimp, crisp asparagus, and perfectly al dente angel hair pasta, this dish is brought together by a luxuriously light lemon-butter garlic sauce with a hint of red pepper flakes for a subtle kick. Freshly grated Parmesan ties everything together with a creamy finish, while a sprinkle of parsley adds a burst of color and freshness. Ready in just 30 minutes, this recipe is perfect for a midweek meal that tastes like it came from a fine dining restaurant. Ideal for seafood lovers, this pasta is bursting with flavor, satisfying yet light, and guaranteed to impress. Keywords: Shrimp Pasta, Angel Hair Recipe, Asparagus and Shrimp, Lemon Garlic Sauce.
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Recipe Information
Ingredients
- 8 ounces angel hair pasta
- 1 pound large shrimp (peeled and deveined)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 0.5 cup chicken or vegetable broth
- 1 whole lemon (juiced and zested)
- 0.5 teaspoons red pepper flakes
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons parsley (chopped, for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta until al dente, according to the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the asparagus. Sauté for 4-5 minutes, or until the asparagus is tender-crisp. Remove the asparagus from the skillet and set aside with the shrimp.
Reduce the heat to medium and melt the butter in the skillet. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Pour in the chicken or vegetable broth and stir to deglaze the skillet, scraping up any browned bits. Reduce the heat to low and add the reserved pasta cooking water, lemon juice, and zest.
Return the shrimp and asparagus to the skillet and toss gently to coat in the sauce. Add the cooked angel hair pasta to the skillet and toss again to combine everything evenly.
Remove from heat and stir in the grated Parmesan cheese. Taste for seasoning and adjust with more salt and black pepper, if needed.
Transfer the pasta to serving plates and garnish with chopped parsley and additional Parmesan, if desired. Serve immediately.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
