Angel Hair with Shrimp & Asparagus

Ellen Whiteman

A delicious and light pasta dish made with angel hair pasta, thin asparagus, jumbo shrimp, and a flavorful garlic lemon sauce. Perfect for pescatarians and lovers of Italian and seafood cuisine.

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🐟 Pescatarian

10 mins

15 mins

Nutritional Value

Protein - 25g
Carbohydrates - 40g
Fat - 12g
Fiber - 5g


Total: 11Serves: 4
16 ounces angel hair pasta
1 pound thin asparagus

ends trimmed, cut into 2-inch pieces

8 tablespoons (1 stick) unsalted butter
6 garlic cloves


1 pound jumbo shrimp

peeled and deveined

1 teaspoon kosher salt
1 cup good-quality dry white wine
1/2 cup lemon juice

from about 2 lemons

2 tablespoons chopped fresh parsley

plus more for garnish (optional)

extra virgin olive oil
1 teaspoon minced dill

for garnish (optional)


Step 1 : 

Cook the pasta according to the package directions, adding the asparagus during the last 2 minutes of cooking. Reserving 1 cup of the cooking water, drain the pasta and asparagus. Set aside in a bowl and cover to keep warm.

Step 2 : 

Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and sauté until just fragrant, about 30 seconds.

Step 3 : 

Pat the shrimp dry and toss with ½ teaspoon of the salt. Add them to the skillet and sauté until pink and no longer translucent, 3 to 4 minutes. Remove the shrimp to a plate.

Step 4 : 

Add the wine to the pan, scraping any browned bits from the bottom of the pan. Bring to a boil, then simmer until reduced by half, 2 to 3 minutes. Add the lemon juice, shrimp, pasta, asparagus, parsley, the remaining ½ teaspoon salt and 6 tablespoons butter, and ½ cup of the reserved pasta cooking water and toss until combined, adding more pasta water as needed. Divide among bowls and serve immediately, garnished with a swirl of extra virgin olive oil and chopped dill and parsley, if desired.

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