A light, fast dinner that feels a little fancy — pan-seared shrimp and tender asparagus tossed with delicate angel hair pasta. This Asparagus Shrimp Angel Hair Pasta comes together in about 20 minutes, and it’s the kind of weeknight meal that impresses without fuss. If you like bright spring vegetables, garlicky olive oil, and seafood that cooks in a blink, this recipe will likely become a go-to. For another quick shrimp weeknight idea, I sometimes turn to a lemony Shrimp Francese when I want a different pan sauce.
Why you’ll love this dish
This recipe marriage of shrimp, asparagus, and ultra-thin angel hair pasta is all about contrast: crisp-tender veggies, silky strands of pasta, and shrimp that stay juicy. It’s quick, low-cost (especially when asparagus is in season), and elegant enough for guests.
“Simple ingredients, big flavor — this pasta tastes like a restaurant plate even when it took 20 minutes.” — home cook review
Reasons to pick this for tonight: it’s a fast weeknight winner, low in prep, child-friendly (skip the red pepper flakes), and easy to scale up for guests or down for two. If you like cold shrimp salads or molded shrimp dishes, you might also enjoy the nostalgic shrimp mold as a starter at a casual gathering.
The cooking process explained
Before you start: this is a one-skillet finish after the pasta cooks. You’ll boil the angel hair, sauté garlic and red pepper flakes in olive oil, briefly cook asparagus until just tender, then add shrimp until opaque. Toss everything with the drained pasta, season, and finish with grated Parmesan and parsley.
Timing highlights:
- Angel hair cooks fastest among pastas — usually 3–5 minutes — so get your skillet ready before the pasta’s finished.
- Shrimp cook in about 3–4 minutes depending on size; watch for pink, opaque flesh and a slight curl.
- Use reserved pasta water (a couple of tablespoons) if the pasta seems dry when combining.
What you’ll need
- 8 oz angel hair pasta
- 1 lb shrimp, peeled and deveined (large or medium)
- 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- Swap angel hair for thin spaghetti if you prefer slightly more bite.
- Use frozen shrimp (thawed) if fresh aren’t available; pat dry before cooking.
- For dairy-free, skip the Parmesan or use a vegan alternative.
- Gluten-free pasta works fine; cooking times may vary.
Step-by-step instructions
- Bring a large pot of salted water to a boil and cook the angel hair according to package directions. Drain, reserving 1/2 cup of the pasta water, and set the pasta aside.
- While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and 1/2 teaspoon red pepper flakes; sauté until fragrant, about 30–45 seconds. Don’t let the garlic brown.
- Add the cut asparagus pieces to the skillet. Cook, stirring occasionally, for 3–4 minutes until they are bright green and just tender-crisp. If pieces are thick, give an extra minute.
- Slide the shrimp into the skillet in a single layer. Cook 1–2 minutes per side until they turn pink and opaque and curl slightly. Total cooking for shrimp should be about 3–4 minutes depending on size.
- Reduce heat to low, add the drained angel hair to the skillet, and toss to combine. If the pasta seems dry, add a splash of the reserved pasta water until the sauce coats the strands. Season with salt and pepper to taste.
- Plate warm and finish with grated Parmesan and chopped parsley.
Quick troubleshooting: if the shrimp are rubbery, they were overcooked—remove them as soon as they’re opaque. If the garlic tastes bitter, it was cooked too long or too hot; start over with fresh garlic.
Best ways to enjoy it
- Serve with a crisp green salad and lemon wedges to brighten the plate.
- Pair with a chilled Sauvignon Blanc or a light Pinot Grigio.
- For a more substantial meal, add a crusty loaf of bread to mop up any olive oil and cheese.
- To make it a course, start with a simple bruschetta or a roasted tomato salad.
Storage and reheating tips
Refrigeration: Store leftovers in an airtight container for up to 2 days. Shrimp and pasta can become a bit drier after refrigeration.
Freezing: Not recommended — cooked shrimp and asparagus lose texture after freezing and thawing.
Reheating: Gently reheat in a skillet over low heat with a splash of olive oil or a tablespoon of water to restore moisture. You can also microwave briefly (30–45 seconds) stirring halfway, but a skillet preserves texture better.
Food safety: Cook shrimp until internal color is opaque and discard if raw shrimp sits at room temperature for more than 2 hours.
Pro chef tips
- Pat shrimp dry with paper towels before cooking to encourage a quick sear.
- Use high-quality extra-virgin olive oil; its flavor is a major player in this simple sauce.
- Cut asparagus pieces uniformly so they cook evenly. Thin asparagus may only need 2 minutes.
- Reserve pasta water — its starch helps bind olive oil to the pasta without adding cream.
- If you want more sauce, finish with 1 tablespoon butter or a splash of cream and whisk to emulsify.
For other quick shrimp ideas when you want a change of pace, try a classic Shrimp Francese or a chilled shrimp starter like the shrimp mold for entertaining.
Creative twists
- Lemon-garlic: add 1–2 teaspoons lemon zest and a squeeze of lemon juice when tossing at the end.
- Spicy tomato: stir in 1/4 cup crushed tomatoes and a splash of white wine for a light red sauce.
- Creamy version: fold in 1/4 cup heavy cream or crème fraîche at the finish and simmer 1 minute.
- Vegetarian swap: replace shrimp with sautéed mushrooms or firm tofu cubes.
- Protein swap: use scallops or chunks of cooked chicken breast instead of shrimp.
Common questions
Q: How long does this take from start to finish?
A: About 18–25 minutes total. Angel hair and shrimp are both fast-cooking, making this a quick meal.
Q: Can I use frozen shrimp?
A: Yes. Thaw in the fridge or under cold running water, pat dry, then cook as directed. Avoid cooking frozen shrimp directly — it releases water and steams instead of searing.
Q: What size shrimp is best?
A: Large (16–20 count per pound) or medium are great. Larger shrimp are easier to spot when they’re cooked through.
Q: Can I make this dairy-free?
A: Absolutely. Skip the Parmesan and use extra parsley and lemon zest to finish for brightness.
Q: Is angel hair the only pasta to use?
A: No — thin spaghetti or capellini are good substitutes. Use regular spaghetti if you prefer more chew.
Conclusion
This Asparagus Shrimp Angel Hair Pasta is a speedy, satisfying dinner that balances fresh vegetables and tender seafood with minimal fuss. For more ideas and similar recipes to compare techniques or flavors, see this Angel Hair with Shrimp and Asparagus – Skinnytaste and this classic Shrimp and Asparagus Pasta Recipe for helpful variations and plating inspiration.
Asparagus Shrimp Angel Hair Pasta
Ingredients
Pasta and Seafood
- 8 oz angel hair pasta Cook according to package directions.
- 1 lb shrimp, peeled and deveined Large or medium shrimp preferred.
Vegetables
- 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
- 2 cloves garlic, minced
Sauce and Seasoning
- 3 tablespoons olive oil Use high-quality extra-virgin for best flavor.
- 1/2 teaspoon red pepper flakes Optional for heat.
- Salt to taste
- Freshly ground black pepper to taste
Garnishes
- Grated to taste Parmesan cheese For serving.
- Fresh to taste parsley, chopped For garnish.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and cook the angel hair according to package directions. Drain, reserving 1/2 cup of the pasta water, and set aside.
Sautéing Vegetables and Shrimp
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes; sauté until fragrant, about 30–45 seconds.
- Add the asparagus pieces to the skillet and cook, stirring occasionally, for 3–4 minutes until bright green and just tender-crisp.
- Slide the shrimp into the skillet in a single layer and cook for 1–2 minutes per side until pink and opaque, about 3–4 minutes total.
Combining Ingredients
- Reduce heat to low, add the drained angel hair to the skillet, and toss to combine. If the pasta seems dry, add a splash of the reserved pasta water until the sauce coats the strands. Season with salt and pepper to taste.
Serving
- Plate warm and finish with grated Parmesan and chopped parsley.