I remember those early days of marriage when dinner meant scrambling to put something delicious on the table after a long workday. Back then, my repertoire consisted mainly of a simple pasta dish: angel hair tossed with garlic, olive oil, and whatever herbs I had on hand. My husband would smile appreciatively, thinking I was some kind of culinary genius, though it was basically all I knew how to make!
Fast forward to today, and that basic pasta blueprint has evolved into sophisticated dishes like this Angel Hair Pasta with Shrimp, Asparagus and Basil – still quick enough for weeknights but elevated enough to feel special.
Ingredients needed:
- Fresh asparagus spears
- Extra virgin olive oil
- Fresh garlic cloves
- Freshly ground salt and pepper
- Ripe Roma tomatoes
- Dry white wine (something you’d enjoy drinking)
- Large shrimp, peeled and deveined
- Unsalted butter
- Fresh angel hair pasta
- Fragrant fresh basil leaves
- Freshly grated Parmesan cheese
How to make Angel Hair Pasta with Shrimp, Asparagus and Basil:
*The complete, printable recipe with exact measurements and detailed instructions can be found at the end of this post.
- Begin by preparing the asparagus – trim the woody ends, rinse thoroughly under cold water, and pat dry. Carefully slice off the delicate tips and set aside. Cut the remaining stalks diagonally into 1-inch sections.
- Warm olive oil in a spacious skillet over medium heat. Add minced garlic and freshly ground pepper, stirring constantly for about 1 minute until fragrant but not browned. Introduce the chopped tomatoes and cook for 2 minutes, stirring frequently to release their juices.
- Add the asparagus stalks, white wine, and a pinch of salt to the pan. Mix thoroughly and continue cooking for 3 minutes, stirring often. Next, incorporate the reserved asparagus tips and shrimp. Cook for just 1 minute, stirring constantly to ensure even cooking.
- Drop in the butter and stir until completely melted and incorporated into the sauce. Add your cooked angel hair pasta, gently tossing to coat every strand. Finally, fold in the fresh basil leaves for a burst of aromatic flavor.
Recipe Tips:
- Angel hair pasta cooks incredibly quickly – usually just 2-3 minutes. Watch it closely to maintain that perfect al dente texture and prevent it from becoming soggy.
- Feel free to experiment with seasonal vegetables – snow peas, tender broccoli florets, or sugar snap peas make excellent alternatives to asparagus.
- While this recipe serves 4, you might want to prepare extra if feeding particularly hungry diners or if you’re hoping for leftovers.
- Don’t skimp on the Parmesan! A generous dusting elevates this light pasta dish with rich, savory depth.
How to Store:
This pasta keeps beautifully for quick lunches! Store any remaining portions in an airtight container in the refrigerator for up to 2-3 days. Your colleagues will definitely eye your lunch with envy when you pull this out in the break room!
Why I love this recipe:
- The combination of protein and vegetables transforms a simple pasta dish into a complete, balanced meal.
- It’s universally appealing – even my pickiest family members clean their plates when this is on the menu.
- Making this dish always transports me back to those sweet early days of marriage when discovering new recipes together was an adventure in itself.
Angel Hair Pasta with Shrimp, Asparagus and Basil
Description
A simple yet elegant pasta dish that balances delicate flavors and textures for an impressive weeknight dinner.
Ingredients
- 15 thin asparagus spears
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves, minced
- ¼ teaspoon freshly ground black pepper
- 6 Roma tomatoes, seeded and diced
- ½ cup dry white wine
- ¼ teaspoon sea salt
- 12 ounces large shrimp, peeled and deveined
- 1 tablespoon unsalted butter
- 9 ounces fresh angel hair pasta, cooked according to package directions
- ¼ cup fresh basil leaves, thinly sliced
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the asparagus by trimming the tough ends, rinsing under cold water, and patting dry. Separate the tips and set aside. Cut the remaining stalks diagonally into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat. Add the garlic and black pepper, stirring continuously. Cook for 1 minute until fragrant. Add the tomatoes and cook for 2 minutes, stirring frequently.
- Incorporate the asparagus stalks, white wine, and salt. Mix well and cook for 3 minutes, stirring often. Add the reserved asparagus tips and shrimp, cooking for 1 minute while stirring constantly.
- Add the butter and stir until completely melted. Gently fold in the cooked pasta, ensuring it’s evenly coated with the sauce. Stir in the fresh basil.
- Divide among serving bowls and top generously with freshly grated Parmesan cheese.
Notes
Consider substituting snow peas, sugar snap peas, or tender broccoli florets if asparagus isn’t in season.
For heartier appetites, this recipe might better serve 3 rather than 4 people.
Prep: 30 minutes | Cook: 12 minutes | Total: 42 minutes | Servings: 4 servings