Asparagus Shrimp Angel Hair Pasta
A quick and elegant dinner featuring pan-seared shrimp, tender asparagus, and delicate angel hair pasta, perfect for weeknight meals.
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.
Notes
For variations, you can swap angel hair for thin spaghetti, use frozen shrimp if fresh aren’t available, or make it dairy-free by skipping the Parmesan.