The title says it all for Angel Hair Pasta with Shrimp, Asparagus and Basil! It’s fresh and extra delicious sprinkled with a little Parmesan.
Angel Hair Pasta with Shrimp, Asparagus and Basil
I completely understand the stress of getting dinner ready quickly and/or the desire to order takeout over cooking it yourself for the busy, working population. When I was a new bride, I made pasta often. My go-to dish was garlic, basil and pine nuts sauéed in olive oil, then tossed with sundried tomatoes and angel hair pasta- topped with freshly grated Parmesan. It was quick and easy, it’s all I really knew how to make, and my husband thought it was great. I haven’t made that pasta dish in years because now I make things like this Angel Hair Pasta with Shrimp, Asparagus and Basil instead.
🛒Ingredients needed:
- asparagus
- olive oil
- garlic
- salt and pepper
- plum tomatoes
- white wine
- shrimp
- butter
- angel hair pasta
- fresh basil
- shredded Parmesan
✏️How to make Angel Hair Pasta with Shrimp, Asparagus and Basil:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Trim the asparagus, rinse in cold water and drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
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Heat olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes, cooking for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Stir in asparagus tips and shrimp. Cook for 1 minute, stirring constantly. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in the basil.
➡️Recipe Tips:
- Be sure not to overcook the pasta. Angel hair pasta is so thin that it can go from a perfect al dente texture to mushy in almost no time!
- Try substituting snow peas, sugar snap peas or broccoli for the asparagus.
- If you’re serving for a hungry crowd, this recipe might be better for three.
- This is a nice, light recipe. Go heavy on the Parmesan if you want like lots of cheese with your pasta!
★How to Store:
If you’re lucky enough to have any leftovers store them tightly covered in the refrigerator for up to 2 to 3 days. Take it to work for lunch the next day, and your co-workers will be jealous!
❤️Why I love this recipe:
- I love that the added vegetables and shrimp make it feel like a healthier dinner.
- At my house this is a family friendly dinner. My son will eat everything in this dish. And the husband loved it, as usual.
- This dish always reminds me of those newlywed days of making easy dinners, and those are very good memories!
Delicious Recipes for Angel Hair Pasta:
- Honey Garlic Angel Hair
- Lemon Chicken Parmesan
- Angel Hair Pasta with Garlic and Herbs
- Angel Hair Pasta with Red Pepper Tomato Sauce
- Angel Hair Pasta with Black Truffles
Angel Hair Pasta with Shrimp, Asparagus and Basil
Ingredients
- 15 stalks thin fresh asparagus
- 1 tablespoon olive oil
- 2 medium garlic cloves, crushed
- ¼ teaspoon freshly ground black pepper
- 6 medium plum (Roma) tomatoes, seeded and chopped
- ½ cup dry white wine
- ¼ teaspoon salt
- 12 ounces peeled and cooked shrimp
- 1 tablespoon butter
- 9 ounces refrigerated fresh angel hair pasta, cooked and drained
- ¼ cup shredded fresh basil
- freshly shredded Parmesan cheese, for topping
Instructions
- Trim the asparagus, rinse in cold water and drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes, cooking for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Stir in asparagus tips and shrimp. Cook for 1 minute, stirring constantly. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in basil.
- Divide into 3 to 4 bowls for serving; top with Parmesan cheese.
Notes
- Try substituting snow peas, sugar snap peas or broccoli for the asparagus.
- If you're serving for a hungry crowd, this recipe might be better for three.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ll have to post that quick recipe on my site soon AND my version of this (linking to you of course) YUMM!
This looks amazing and I think it could be something I could adapt into a healthy version too! (we are TRYING to eat healthy, despite eating your cinnamon roll pancakes on Saturday lol). I think by ommitting the butter and subsituting light margarine or perhaps just omitting it all together and using “smart pasta” or whole wheat pasta…it could be a health conscious dinner too!
I make a simple thai peanut sauce shrimp or chicken noodle bowl this way. Granted I use my fave bottle sauce, but with shrimp/chicken, whole wheat pasta and some other veggies etc….excellent for WW or healthy recipe followers!
Simple wine sauces are one of my favorite ways to make pasta (something I didn’t do when I was first married either). This looks like such a fresh, tasty pasta dish.
YUM!! This look so light and colorful!! Perfect spring recipe 🙂
I love light pasta dishes like this one.
Such a great dinner! I would love this on my dinner table tonight 🙂 Happy Monday!
Great dinner recipe. This looks awesome.
I love pasta with cream sauces, but my weight does not. You have lots of flavor here, but not as many bad calories, I like that a lot!
I’m loving fresh basil right now, taking me right into summer. This looks so good Lori.
What a delicious dinner. Not sure why I never think to put asparagus in pasta dishes!