Asparagus Shrimp Angel Hair Pasta

Okay, I know that sounds dramatic, but hear me out: this dish hits all the marks—light, fast, and restaurant-worthy without the snooty plating. I stumbled on this combo one busy weeknight and never looked back. The asparagus gives a snap, the shrimp gives a briny pop, and the angel hair soaks up that garlicky cream like a champ. Want a dinner that feels fancy but actually takes less time than scrolling through your feed? Yep, this is it.

If you want a bolder kick, I sometimes riff on this recipe using ideas from my spicy shrimp pasta guide. Stick around and I’ll show you ingredients, a step-by-step method, smart swaps, and storage tips so you can nail this again and again.

 

Why You’ll Love This Recipe

• Light but satisfying — perfect for weeknights or lazy weekends.
• Cooks in about 20 minutes if you prep while water boils.
• Balanced flavors: garlic, lemon, cream, and a hint of Parmesan.
• Healthy-ish: protein-rich shrimp and vitamin-packed asparagus.
• Crowd-pleaser with minimal cleanup. Yes, really.

Also, angel hair soaks up sauces fast, so you get flavor in every forkful. That means a little sauce goes a long way — helpful if you keep pantry staples only. Seriously, you don’t need a million ingredients to impress.

Ingredients You’ll Need

Ingredient and Method:

• 8 oz angel hair pasta
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• Salt and pepper to taste
• Parmesan cheese, for serving
• Fresh parsley, for garnish

Buy fresh or thawed shrimp that smell like the ocean, not like a science experiment. If the supermarket keeps pre-marinated shrimp, skip those for this recipe — they compete with the simple garlic-lemon-cream profile. For asparagus, choose firm stalks with tight tips; slim stalks cook faster and taste sweeter.

How to Make (Step-by-Step)

1. Cook the angel hair pasta according to package instructions; drain and set aside.

Prep everything first because angel hair waits for no one. Boil water, salt it well, and toss the pasta right when you start the shrimp. I like to reserve half a cup of pasta water to adjust the sauce consistency.

2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.

Use medium heat and watch the garlic closely so it browns but doesn’t burn.

3. Add shrimp and cook until pink; remove and set aside.

Cook shrimp in a single layer for a better sear; large shrimp take 2–3 minutes per side.

4. In the same skillet, add asparagus and sauté for 3-4 minutes until tender.

You want asparagus tender-crisp. If you like it softer, cook a minute or two more.

5. Pour in chicken broth and bring to a simmer, then stir in cream.

Let the broth reduce slightly before adding cream so the sauce gains flavor without getting too thin.

6. Return shrimp to the skillet, add cooked pasta, and toss to combine. Season with salt and pepper.

Taste and adjust seasoning gradually; you can always add salt, but you can’t easily remove it.

7. Serve hot, topped with Parmesan cheese and parsley.

Finish with a little lemon zest if you want brightness.

Taste as you go and season gradually; shrimp need only a little salt, especially if you salt the water. Finish with lemon for lift, but don’t drown the cream. If the sauce feels heavy, add a splash of reserved pasta water and stir.

Pro Tips for the Best Results

• Use room-temperature shrimp for even cooking and quicker sear.
• Don’t overcook the pasta; angel hair becomes mush fast.
• Reserve some pasta water to loosen the sauce if it gets thick.
• Trim asparagus diagonally for nicer presentation and quicker cook.
• Finish with lemon zest or a squeeze for brightness.
• Peel citrus over the pan to catch zest oils in the sauce.
• Use a wide skillet so you can toss pasta without making a pancake.
• Cook shrimp in a single layer for a better sear.
• Add herbs at the end to keep flavors bright.
• Taste the sauce on the back of a spoon; if it sings, you’re done.

I once served this to skeptical family and they asked for seconds; I pretended it took all day. Keep that secret between us, okay?

Fun Variations & Topping Ideas

Variations:

• Swap shrimp for scallops or chicken if you prefer.
• Make it spicy with red pepper flakes or a splash of hot sauce.
• Go lighter by skipping cream and using extra broth and lemon.
• Add smoked paprika for depth without heat.
• Want to impress non-seafood eaters? Swap in thinly sliced chicken breast and finish in the sauce until just cooked.
• Or go fully vegetarian: use chickpeas and lemon for protein and tang.
• No asparagus? No problem — peas or broccolini work well.

Toppings:

• Toasted breadcrumbs for crunch.
• Chili oil for heat.
• Extra Parmesan and chopped parsley.
• Crispy prosciutto for texture and a salty kick.
• A drizzle of good olive oil at the end lifts the mouthfeel.

FYI, leftover sauce makes a killer dip for bread. Trust me, you’ll feel fancy and chill at the same time 🙂

Storing and Reheating

Cool leftovers within two hours and store in an airtight container in the fridge. Use within 2 days for best texture; shrimp will get rubbery if you keep it longer. Reheat gently in a skillet with a splash of broth or a touch of cream to revive the sauce.

If you plan to freeze, skip the cream and add it fresh when you reheat. Label containers with date and use within one month for best flavor; shrimp get funky after that. To reheat from frozen, thaw overnight in the fridge and warm gently in a skillet with broth.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?

Yes, but thaw completely and pat dry to avoid steaming the shrimp instead of searing.

What if I don’t have heavy cream?

Use half-and-half or a mix of milk and a tablespoon of butter; flavor and texture will differ slightly.

Can I make this gluten-free?

Absolutely — swap in gluten-free angel hair or use gluten-free spaghetti; cook per package directions.

How do I keep asparagus crisp?

Cook asparagus separately for a shorter time and add it at the end, or shock it in ice water after sautéing.

Can I make this ahead for a party?

Yes — cook components separately and toss them together right before serving to keep textures.

Can I double the recipe?

Absolutely, but use a larger pan and cook shrimp in batches so they sear instead of steam.

What wine pairs well?

I like a crisp Pinot Grigio or a Vermentino; both cut the richness and add citrus notes.

Can I make it dairy-free?

Yes — use coconut cream or a dairy-free creamer and balance with lemon to keep richness.

Is angel hair necessary?

You can use thin spaghetti or capellini; angel hair cooks quickest and soaks sauce differently.

Conclusion

This Asparagus Shrimp Angel Hair Pasta gives you a fast, fresh weeknight winner that looks like you tried way harder than you did. I recommend you prep ingredients first and keep an eye on the pasta; timing makes or breaks the texture. If you want another take from a trusted food blog, check out Skinnytaste’s Angel Hair with Shrimp and Asparagus for slight variations and nutrition info. Try it this week, leave a rating, and tell me in the comments what tweak made you smile. IMO, this one belongs in the regular dinner rotation — quick, elegant, and forgiving.

If you try this, snap a pic and tag me or drop a comment — I actually read them and I celebrate every successful weeknight win. Rate the recipe so others know it works in the real world, not just in my kitchen. Also, tell me if you went with a variation; I love hearing about personal twists. Thanks for hanging out with me over a recipe — cooking should feel fun, not like homework.

Go make it, and don’t forget to steal a shrimp before serving — I promise I won’t tell.

Okay, seriously, go cook this now — and enjoy every messy, delicious bite. Then come back and tell me your favorite tweak so I can steal it. Thanks!