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Angel Hair with Shrimp and Asparagus is a quick and easy pasta dish made with fresh tomatoes and asparagus in a light tomato broth.
Angel Hair with Shrimp and Asparagus
This simple weeknight pasta dish is light and delicious! I love pasta and crave it often. To keep it light, I load it up with lean protein such as shrimp and lots of vegetables! Another popular shrimp and pasta dish is this Shrimp Scampi with Broccoli Orzo.
Helpful Tips:
- I usually use whatever wine I am drinking. Pinot Gris, Pinot Grigio and Sauvignon Blanc are all good choices. You can also omit and use more broth.
- I like adding crushed red pepper flakes to give it a little heat, but I would leave this out for the kids.
- Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.
- To thaw frozen shrimp, transfer the shrimp to the refrigerator the night before or run under cool water to defrost quicker.
More Shrimp Recipes You May Like:
- Honey Garlic Shrimp
- Cilantro Lime Shrimp
- Shrimp Scampi Foil Packets
- Shrimp and Zucchini with Bowtie Pasta
- Sheetpan Shrimp with Broccolini and Tomatoes
Angel Hair with Shrimp and Asparagus
Angel Hair with Shrimp and Asparagus is a quick and easy pasta dish made with fresh tomatoes and asparagus in a light tomato broth.
Yield: 4 servings
Serving Size: 1 1/2 cups
Ingredients
- 1 bunch asparagus tough ends removed, quartered
- 1 tbsp olive oil
- 6-8 ripe plum tomatoes diced
- 2 cloves garlic thinly sliced
- 16 oz large shrimp peeled and de-veined
- 1/2 cup chicken broth
- 2 oz white wine
- kosher salt and fresh pepper to taste
- 1/2 tsp herbs de Provence or you can use your favorite herbs
- 1/2 tsp red pepper flakes gives it a little kick
- 8 oz angel hair pasta wheat or gluten-free
Instructions
- Season shrimp with salt and pepper. Heat a large skillet on high heat.
- When skillet is hot, spray with oil and add shrimp.
- Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan. Set aside.
- Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn, about 1 minute.
- Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
- Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
- Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
- While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
- After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
- Add pasta to the sauce and toss well.
- Divide equally in 4 bowls and top with a good grated cheese.
Last Step:
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Nutrition
Serving: 1 1/2 cups, Calories: 434 kcal, Carbohydrates: 57 g, Protein: 35 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 167 mg, Sodium: 163.5 mg, Fiber: 8.5 g, Sugar: 10 g
I made this recipe tonight and really enjoyed it!! We are trying to eat less red meat and this recipe was a great opportunity to accomplish this goal. Very flavorful!! Thanks Gina!!
First time I’m made this and I used diced tomatoes as I didn’t have plum tomatoes. I also added extra broth as I don’t cook or drink wine. Have to say this is so delicious. I’ll make it again…
Thank you Gina, cooking your recipes teaching me to eat and cook healthy I have lost 26lbs.
Thank you.
Awesome Delores!!!!! Way to go!! 🙂
Amazing. I followed everything exactly. Just added a squeeze of lemon to the shrimp before adding back in. Tastes like a dish you’d order in a restaurant. So much flavor!
Hi! Can you you please tell me what the calorie count (per serving) Â would be using zucchini noodles rather than angel hair pasta? Thank you!
Changed up recipe a little. Â Â Had left over boiled crawfish and used it instead. OMG it was excellent. Â Â Love this recipe.
What an incredible dish! My family loved it! My daughter said it was restaurant quality. I
made it according to the recipe. The only exception was I used Italian seasoning because I didn’t have herbs de Provence.
I will definitely be making this again! Thank you for this wonderful recipe!!
Sodium content??
Updated.. 🙂 163.5
Sooooo good!!  I used Italian seasoning instead of herbs de. It’s restaurant quality!Â
Thank you so much. This receipt is so delicious and you were blunt and direct with instructions with no fluff which huge for me. I have made it four times in ten days!!Â
Delicious and easy to make!
I added grilled zucchini and asparagus (instead of letting it saut̩) Рand doubled that garlic. yummy yummy!
Really good and is quick and easy to make!
For the pasta is it eight ounces cooked or uncooked?Â
8 oz. uncooked
This was wonderful and a huge hit! My husband said it was one of the best things he’s ever eaten and devoured it. I hate spice so I didn’t add chilli but I included a small bowl of chopped fresh red chilli at the table to add to taste. I also added chopped fresh basil and spring onion (scallion) finely chopped. Thanks for the recipe. Will be making again and again
I just made this tonight and boy, was it good! Also easy. I thought it might not be so tasty, considering how few ingredients there are. I didn’t use wine but put in some peppers, as suggested (or a little less). The broth was very flavorful, and delicious with the shrimp and pasta. It doesn’t need cream or more oil. I cooked in a slightly different order, starting the pasta water first (you might want to break your pasta up so it’s easier to eat), and put the shrimp in water to defrost. Then I got out the other ingredients, and chopped the tomatoes and asparagus. One caveat: be careful about pan temperature if you have an electric stove. My shrimp cooked more quickly than expected, and the tomatoes did also. I used already cooked asparagus, so put that in briefly, and did not simmer the sauce for 10 more minutes. I guess if you want it smoother, you could do that with raw asparagus. This one is going on our favorites list. My wife said, ” We could have this every week!”
This is easy and delicious. I have it once a week!
I made this dish for my husband and I, and we are IN LOVE. The red pepper flakes really add something special to this dish. I had all but eliminated pasta from my diet until finding your site. Now I feel like I can enjoy pasta dishes in a healthier way, especially when they are loaded with veggies.
What is the herbs de provence? I have an idea; I just don’t want to mess it up. Thanks
Herbs de Provence is a mixture of herbs. If you Google it, there are a number of recipies, so you can choose one you’d like. I made about half a cup last time I needed it, so it’s on hand now.