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

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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. It’s easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 3 ounces uncooked angel hair pasta
  • 8 uncooked shrimp (16-20 per pound), 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 tomato, peeled
  • 4 garlic cloves, minced
  • 2 teaspoons chopped green onion
  • 1/2 cup white wine or chicken broth
  • 1-1/2 teaspoons minced fresh basil
  • 1-1/2 teaspoons minced fresh oregano
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh thyme
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

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


  1. Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
  2. In same skillet, stir-fry the next five ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
  3. Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Yield: 2 servings.
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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MY REVIEW User ID: 4334473 245322
Reviewed Mar. 12, 2016

"Great recipe! I doubled it for the most part to get rid of everything. Followed as directed, except forgot the parmesan cheese and had to use some asparagus that I froze."

avjulie56 User ID: 8360112 226522
Reviewed May. 18, 2015

"Loved it! Had to double it wasn't enough."

ckerr991 User ID: 1749740 57621
Reviewed Mar. 2, 2013

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

jhattan User ID: 4993030 97017
Reviewed Apr. 3, 2012

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

raceywlf User ID: 3872239 65214
Reviewed Apr. 1, 2011

"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."

raceywlf User ID: 3872239 150787
Reviewed Mar. 12, 2011

"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."

llackey User ID: 4719498 129878
Reviewed Dec. 9, 2010

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

TheChristmasLady User ID: 5117022 150783
Reviewed May. 13, 2010

"Delicious and easy"

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