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Asparagus 'n' Shrimp with Angel Hair

 Asparagus 'n' Shrimp with Angel Hair
“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.”
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Asparagus 'n' Shrimp with Angel Hair (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.