Here is my favorite angel hair with shrimp and asparagus recipe, with tender shrimp, fresh spring vegetables, garlic, white wine, and herbs tossed with thin pasta in a light, flavorful sauce.
This pasta dish is one of my go-to weeknight dinners when I want something that feels a little fancy but comes together in about 30 minutes. My kids actually ask for the asparagus in this one, which I consider a major win!
Why You’ll Love This Angel Hair with Shrimp and Asparagus
- Quick weeknight dinner – This dish comes together in just 30-45 minutes, making it perfect for busy evenings when you want something special without spending hours in the kitchen.
- Light and healthy – Packed with lean shrimp and fresh asparagus, this pasta is a nutritious option that won’t leave you feeling heavy or sluggish.
- Restaurant-quality at home – The combination of white wine, garlic, and herbs creates an elegant sauce that tastes like something you’d order at an Italian restaurant.
- Simple ingredients – You probably have most of these pantry staples on hand already, and the fresh ingredients are easy to find at any grocery store.
What Kind of Shrimp Should I Use?
For this recipe, you’ll want to use medium to large shrimp, which are usually labeled as 31-40 or 21-30 count per pound at the grocery store. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often more affordable – just make sure to thaw it completely in the fridge before cooking. I recommend buying shrimp that’s already peeled and deveined to save yourself some time, though leaving the tails on or off is totally up to your preference. If you’re using frozen shrimp, give it a quick rinse under cold water after thawing to remove any ice crystals and pat it dry with paper towels so it sears nicely in the pan.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Shrimp: You can easily swap shrimp for scallops, chunks of white fish like cod or halibut, or even chicken breast cut into bite-sized pieces. If using chicken, make sure to cook it a bit longer until it reaches 165°F.
- Asparagus: Green beans, broccolini, or zucchini work great here. Just adjust the cooking time – green beans need about the same time, while zucchini cooks faster, so add it later.
- Angel hair pasta: Any thin pasta like spaghetti, linguine, or capellini will do the job. You could also use whole wheat pasta if you prefer, though it’ll have a slightly nuttier taste.
- White wine: If you don’t have white wine, just use extra chicken broth with a squeeze of lemon juice to keep that bright, acidic note.
- Plum tomatoes: Cherry tomatoes (halved) or one 14.5 oz can of diced tomatoes will work fine. If using canned, drain them a bit so the dish doesn’t get too watery.
- Herbs de Provence: Don’t have this blend? Mix together some dried thyme, basil, and oregano, or just use Italian seasoning instead.
Watch Out for These Mistakes While Cooking
Overcooking shrimp is the fastest way to ruin this dish – they should be pink and slightly opaque, and since they cook twice (once at the beginning and again at the end), pull them from the pan early the first time to avoid a rubbery texture.
Angel hair pasta cooks incredibly fast, usually in just 3-4 minutes, so keep a close eye on it and taste a strand a minute before the package directions say it’s done to prevent mushy noodles.
Don’t skip cutting your asparagus into 1-2 inch pieces before cooking, as whole spears won’t cook evenly with the tomatoes and can end up woody at the stem ends while the tips turn to mush.
Finally, make sure your pan is hot enough when you first sear the shrimp – if the oil isn’t shimmering, the shrimp will steam instead of getting that nice golden color on the outside.
What to Serve With Angel Hair with Shrimp and Asparagus?
This pasta is pretty light and fresh, so I like to keep the sides simple and let the shrimp and asparagus shine. A crusty baguette or some warm garlic bread is perfect for soaking up that garlicky white wine sauce at the bottom of your bowl. A simple arugula salad with lemon vinaigrette adds a nice peppery bite without weighing things down, or you could go with a classic Caesar salad if you want something a bit more filling. If you’re feeding a crowd, roasted vegetables like zucchini or bell peppers make a great addition to round out the meal.
Storage Instructions
Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the sauce as it sits, so you might want to add a splash of chicken broth when reheating to loosen it up a bit.
Freeze: I don’t recommend freezing this dish since shrimp and asparagus can get a bit mushy when thawed, and the angel hair pasta tends to lose its texture. It’s best enjoyed fresh or within a few days from the fridge.
Reheat: Warm it up gently in a skillet over medium-low heat with a little extra broth or olive oil to keep it from drying out. You can also microwave it in 30-second intervals, stirring in between, but the stovetop method keeps the shrimp from getting rubbery.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1150
- Protein: 70-80 g
- Fat: 18-22 g
- Carbohydrates: 160-175 g
Ingredients
For the main dish:
- 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
- pepper
For the pasta:
- 8 oz angel hair (I always use Barilla for the best texture)
Step 1: Prep All Ingredients
- 20 oz shrimp
- 1.5 bunches asparagus
- 8 plum tomatoes
- 3 garlic cloves
- 1/4 tsp lemon zest
Peel and devein the shrimp if not already done, then pat them dry with paper towels—this ensures they’ll sear properly without steam.
Trim the asparagus and cut into 2-inch pieces.
Roughly chop the plum tomatoes into quarters, keeping their juices.
Mince the garlic cloves finely and zest the lemon.
Bring a large pot of salted water to a boil for the pasta, which will happen later when you need it.
Step 2: Sear the Shrimp
- 20 oz shrimp
- 1.5 tbsp olive oil
- salt
- pepper
Season the shrimp generously with salt and pepper on both sides.
Heat 1.5 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer.
Sear for 1-2 minutes per side until they just turn pink—don’t overcook or they’ll become rubbery.
Transfer the shrimp to a plate and set aside; we’ll add them back at the end for a quick warm-through.
Step 3: Build the Sauce Base
- 3 garlic cloves
- 8 plum tomatoes
- 1 tsp herbs de Provence
- 1/2 tsp red pepper flakes
In the same skillet (don’t clean it—those browned bits add flavor), add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the chopped tomatoes with all their juices and cook for 4 minutes, stirring occasionally, to begin breaking them down and developing sweetness.
The tomatoes will start to soften and release their natural liquid, forming the base of your sauce.
Step 4: Simmer the Sauce and Asparagus
- 3/4 cup chicken broth
- 3 oz white wine
- 1.5 bunches asparagus
- 1 tsp herbs de Provence
- 1/2 tsp red pepper flakes
Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon—this adds depth and richness.
Add the asparagus pieces and season with 1 tsp herbs de Provence and 1/2 tsp red pepper flakes for a gentle heat.
Cover the skillet and simmer for 10 minutes until the asparagus is tender-crisp and the sauce has developed its flavors.
I like to stir once halfway through to ensure even cooking.
Step 5: Cook the Pasta and Finish the Dish
- 8 oz angel hair
- 20 oz shrimp
- 1/4 tsp lemon zest
- salt
- pepper
While the sauce simmers, add the angel hair pasta to the boiling salted water and cook until al dente (usually 8-9 minutes)—follow the package directions for timing.
Drain the pasta, reserving about 1/2 cup of pasta water.
Once the sauce and asparagus are ready, return the shrimp to the skillet and warm through for 1 minute, then remove from heat.
Add the lemon zest, taste, and adjust seasoning with a pinch more salt and pepper if needed.
Step 6: Combine and Serve
- 8 oz angel hair
- sauce with shrimp and asparagus
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 seems too thick—the starch in the pasta water will help it cling to the noodles beautifully.
Divide into bowls and serve immediately while hot.
I always finish with a crack of fresh black pepper for a touch of elegance, and a drizzle of good olive oil if you like.
Quick Angel Hair with Shrimp and Asparagus
Ingredients
Method
- Peel and devein the shrimp if not already done, then pat them dry with paper towels—this ensures they'll sear properly without steam. Trim the asparagus and cut into 2-inch pieces. Roughly chop the plum tomatoes into quarters, keeping their juices. Mince the garlic cloves finely and zest the lemon. Bring a large pot of salted water to a boil for the pasta, which will happen later when you need it.
- Season the shrimp generously with salt and pepper on both sides. Heat 1.5 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer. Sear for 1-2 minutes per side until they just turn pink—don't overcook or they'll become rubbery. Transfer the shrimp to a plate and set aside; we'll add them back at the end for a quick warm-through.
- In the same skillet (don't clean it—those browned bits add flavor), add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped tomatoes with all their juices and cook for 4 minutes, stirring occasionally, to begin breaking them down and developing sweetness. The tomatoes will start to soften and release their natural liquid, forming the base of your sauce.
- Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon—this adds depth and richness. Add the asparagus pieces and season with 1 tsp herbs de Provence and 1/2 tsp red pepper flakes for a gentle heat. Cover the skillet and simmer for 10 minutes until the asparagus is tender-crisp and the sauce has developed its flavors. I like to stir once halfway through to ensure even cooking.
- While the sauce simmers, add the angel hair pasta to the boiling salted water and cook until al dente (usually 8-9 minutes)—follow the package directions for timing. Drain the pasta, reserving about 1/2 cup of pasta water. Once the sauce and asparagus are ready, return the shrimp to the skillet and warm through for 1 minute, then remove from heat. Add the lemon zest, taste, and adjust seasoning with a pinch more salt and pepper if needed.
- 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 seems too thick—the starch in the pasta water will help it cling to the noodles beautifully. Divide into bowls and serve immediately while hot. I always finish with a crack of fresh black pepper for a touch of elegance, and a drizzle of good olive oil if you like.