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Asparagus 'n' Shrimp with Angel Hair Recipe

Asparagus 'n' Shrimp with Angel Hair Recipe photo by Taste of Home

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“We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this is one dish I like to serve,” says Shari Neff of Takoma Park, Maryland. “It’s easy on the budget and turns out perfectly for two.”

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Asparagus 'n' Shrimp with Angel Hair Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

3 ounces uncooked angel hair pasta
8 uncooked jumbo shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded peeled tomato
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons each minced fresh basil, oregano, parsley and thyme
1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet or wok; stir-fry shrimp for 2-3 minutes or until pink. Remove with a slotted spoon and keep warm.
In the same skillet, stir-fry the asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender. Add wine or broth, basil, oregano, parsley and thyme.
Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 2 servings.

Nutritional Facts 1-3/4 cups equals 488 calories, 19 g fat (4 g saturated fat), 132 mg cholesterol, 584 mg sodium, 41 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Asparagus 'n' Shrimp with Angel Hair in Cooking for 2 Fall 2005, p10

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Asparagus 'n' Shrimp with Angel Hair

Asparagus 'n' Shrimp with Angel Hair

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(1-6) of 6 reviews

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Reviewed on Mar. 02, 2013 by ckerr991

I love it and so has anyone I made it for.!

Reviewed on Apr. 03, 2012 by jhattan

Very good, used leftover turkey in place of the shrimp - -Loved it!!! Doubled it, still didn't make very much

Reviewed on Apr. 01, 2011 by raceywlf

I love this recipe, increased the amount of asparagus and shrimp, and cut the mushrooms into quarters rather than slices, also added zucchini and red peppers slices.

left out the tomatoes, had none, but will try

it the next time. I've made this several times and will keep making it, thanks for the recipe.

Reviewed on Mar. 12, 2011 by raceywlf

I just loved this meal, I used linguini instead, also only had cooked shrimp, so I added them in the end with the cooked pasta and heated for 1 or 2 min. turned out wonderful.

thanks for the great recipe, I'm looking forward to making it again.

Reviewed on Dec. 09, 2010 by llackey

I have made this recipe many times and love it! I add more shrimp and asparagus since I have a garden full of asparagus.

Reviewed on May. 13, 2010 by TheChristmasLady

Delicious and easy