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SHRIMP AND ASPARAGUS PASTA UP CLOSE IN A WHITE BOWL

Easy Shrimp and Asparagus Pasta Recipe


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4.4 from 7 reviews

Description

Here is the most perfect springtime entree made with Angel Hair Pasta, juicy shrimp, and fresh asparagus. This Shrimp and Asparagus Pasta comes together in a quick lemon cream sauce with fresh herbs for a weeknight meal that’s ready in just a half-hour!


Ingredients

Scale

3/4 teaspoon salt plus more to taste and for pasta water

1 pound angel hair pasta

1 pound peeled and deveined large shrimp (26/30 ct)

2 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 pound asparagus, trimmed and cut into 2-inch pieces

5 cloves garlic, minced

2/3 cup heavy cream*

Freshly ground pepper to taste

1 teaspoon lemon zest, Plus wedges for serving

1 teaspoon chopped tarragon (or 1 tablespoon parsley)


Instructions

  1. Bring a large pot of water to a boil. Add a generous pinch of salt.
  2. Meanwhile, pat shrimp dry with paper towels.
  3. Melt 1 tablespoon butter with oil in a large skillet (not non-stick) over high heat. Add shrimp in a single layer, and let cook on one side until seared, pink and curling, 1 to 2 minutes. With tongs, flip shrimp over and let cook until cooked through and bright pink all over, 1 to 2 minute. Remove the shrimp to a plate.
  4. Melt the remaining 1 tablespoon butter in the skillet. Add asparagus and garlic, and cook stirring constantly until the garlic is fragrant and browning and the asparagus is starting to soften, 1 to 2 minutes.
  5. Pour in heavy cream and bring to a simmer stirring. Add 3/4 teaspoon salt and pepper and cook, stirring often until the asparagus is crisp-tender, about 3 minutes.
  6. When the water boils (timed so the asparagus is already in the pan) add pasta and cook according to package instructions. Reserve 1 cup of the pasta cooking liquid. Drain well. (If the shrimp mixture is not ready when the pasta is done, rinse with water or drizzle with oil and toss to prevent it from clumping together.)
  7. Add the angel hair lemon zest, tarragon, and cook, tossing together and thinning with pasta liquid if necessary, until the sauce is coating the pasta and the seasoning, asparagus and shrimp are incorporated into the pasta. Adjust seasoning to taste. Serve immediately with lemon wedges.

Notes

Heavy Cream

To make this recipe lighter you can substitute some or all of the heavy cream with bottled clam juice. Just make sure to use less added salt to taste. Making this swap will save about 90 calories per serving.

How To Prevent Angel Hair Pasta From Clumping

The angel hair pasta cooks very fast and will clump together once it is drained, that’s why it is best to try to time the pasta and shrimp mixture to finish at the same time. To do so, wait until the pasta water is almost boiling before you start the shrimp. It takes about 10 minutes to cook the shrimp and asparagus, so try to time the pasta accordingly.

If your pasta is done first, no problem! Simply give it a quick rinse with cool water to rinse off some of the starch. You can also drizzle on a little oil to prevent it from clumping together. It will reheat in the pan with the shrimp mixture and cooking liquid.

For Leftovers

Leftovers can be reheated, one serving at a time in the microwave. Cover with parchment and heat on high power for 2 minutes per serving.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 2/3 cups
  • Calories: 525
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