Asparagus and Shrimp with Angel Hair Pasta



3 ounces uncooked angel hair pasta

1/2 pound uncooked shrimp (16 to 20 per pound), peeled and deveined

1/4 teaspoon salt

2 tablespoons olive oil, divided

8 fresh asparagus spears, trimmed and cut into 2" pieces

1/4 cup tomato, chopped & seeded

4 garlic cloves, minced

2 teaspoons green onion, chopped 

1/2 cup white wine 

1  1/2 teaspoons fresh basil, minced

1  1/2 teaspoons fresh oregano, minced

1  1/2 teaspoons fresh parsley, minced

1  1/2 teaspoons fresh thyme, minced

1/4 cup grated Parmesan cheese

Lemon wedges


For the Pasta:

boil uncovered, stirring occasionally for 4 minutes, or for more tender pasta, boil for an additional 1 minute.

For the Shrimp:

sprinkle shrimp with salt and pepper flakes.

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.

Add shrimp, then stir-fry until pink, for 2 to 3 minutes, remove and keep warm.

For the Vegetables:

In the same skillet, stir-fry the next 5 ingredients in the remaining oil until the vegetables are crisp-tender, cook for 5 minutes, then add wine and seasonings, and return the shrimp to the pan.

Drain pasta; add to shrimp mixture and toss gently, then cook and stir until heated through, 1 to 2 minutes.

Divide into servings sprinkle with Parmesan cheese, then serve with lemon wedges. Enjoy!

To keep the pasta from sticking together, use a large pot with a lot of water and add a little cooking oil to prevent boiling over.


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