This was inspired by one of my favorite restaurant pasta dishes. I keep the lemon separate until the end due to a picky family member, but you could add it earlier if everyone likes lemon. Do not use pre-cooked shrimp and don't overcook the shrimp.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.

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  • Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.

  • Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.

  • Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

Nutrition Facts

416 calories; protein 29.9g 60% DV; carbohydrates 40.9g 13% DV; fat 15.6g 24% DV; cholesterol 207.5mg 69% DV; sodium 546.6mg 22% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2017
We loved this recipe. I only had pre-cooked extra large black tiger shrimp with tails on (26-30 count) on hand and fettucine. I thawed between 15-20 shrimp and removed the tails. I simmered the tails in about 3/4 cup of water with 1 tsp Old Bay seasoning and 1/2 tsp Onion Salt and 1/4 tsp red-pepper flakes until it was reduced to about a 1/2 a cup. I then strained the broth from the shells. I reserved 1/4 cup pasta water and mixed with the shrimp broth. Added 1/4 cup white wine to the broth. I used 1 TBSP butter and 2 TBSPs olive oil to saute the onions and garlic to make it healthier. Then added the broth mixture and asparagus to the onion/garlic saute. I didn't add tomatoes as I served bruschetta on the side. I added the pasta at this point. Simmered on low till most of the liquid was absorbed into the pasta and the aparagus tender. I then added the shrimp (since it was already cooked). Heated until hot, then served with parmesan and fresh cracked black pepper. Hubby said he'd make that again lol! Read More
(3)
18 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2017
We loved this recipe. I only had pre-cooked extra large black tiger shrimp with tails on (26-30 count) on hand and fettucine. I thawed between 15-20 shrimp and removed the tails. I simmered the tails in about 3/4 cup of water with 1 tsp Old Bay seasoning and 1/2 tsp Onion Salt and 1/4 tsp red-pepper flakes until it was reduced to about a 1/2 a cup. I then strained the broth from the shells. I reserved 1/4 cup pasta water and mixed with the shrimp broth. Added 1/4 cup white wine to the broth. I used 1 TBSP butter and 2 TBSPs olive oil to saute the onions and garlic to make it healthier. Then added the broth mixture and asparagus to the onion/garlic saute. I didn't add tomatoes as I served bruschetta on the side. I added the pasta at this point. Simmered on low till most of the liquid was absorbed into the pasta and the aparagus tender. I then added the shrimp (since it was already cooked). Heated until hot, then served with parmesan and fresh cracked black pepper. Hubby said he'd make that again lol! Read More
(3)
Rating: 5 stars
03/04/2015
Very good and very easy to make! You could even spice it up by adding different vegetables but the asparagus onion garlic and tomato go very well together. Loved it and will definitely make it again. Read More
(3)
Rating: 4 stars
04/24/2017
Very easy to make. Read More
(2)
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Rating: 5 stars
06/11/2015
This was so easy and yet so tasty. I did alter it a little I doubled the garlic and substituted green onions for the regular onion. Next time I will mix the onions half and half it needed a little stronger taste. My husband wants me to make it twice a week but no I want to keep the easy fast recipes for those busy times. Read More
(1)
Rating: 5 stars
01/05/2015
This was sooo yummy and super easy to make. We used sharp provolone- outta parmesean. We will definitely make again. Read More
(1)
Rating: 5 stars
06/16/2016
Yum! We loved it. Cut the onions in half and increased the garlic a touch. An easy recipe with not many ingredients! My kind of recipe! Read More
(1)
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Rating: 4 stars
08/27/2017
I made a couple changes. Added fresh rosemary 2 T butter and 2 T white wine. Thought it need a few changes to increase the flavor. It turned out great and my husband who doesn't like seafood in his pasta thought it was very good! I will definitely make it again! Read More
Rating: 4 stars
05/08/2020
Nice, and not too complicated. Just a lot of prep work, but that's not the end of the world. I would have liked a little more flavor, so next time I might sprinkle some garlic and/or onion powder on once the pasta's back in the skillet. I'd probably also cook the shrimp in some garlic or onion powder or with fresh garlic to give it a little more flavor, and even brown the shrimp a tiny bit. Will make again. Would also be good with other veggies, and maybe a little tomato puree or paste to give it a little more of a sauce. Read More
Rating: 5 stars
10/12/2020
Oh yummmm! Even Hubby lived it. Easy to make and so delish. Love it with the asparagus and diced tomatoes. I added more garlic, so garlic salt and pepper and topped it off with Parmesan cheese and lemon. Wonderful and definitely will be making again and again. Read More