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Dinner Recipes

Angel Hair Pasta With Shrimp and Asparagus Recipe for a Speedy Weeknight Supper That Really Wows

Fresh asparagus spears brighten our twist on lemony shrimp scampi

Scampi, a type of small shellfish similar to lobster, is native to the waters around Italy. As the story goes, in the early 1900s they were not available in the states. So instead, Italian-Americans began sauteing shrimp in butter and garlic for their traditional dish, and thus Shrimp Scampi was born. When I was growing up my Italian grandmother would sometimes make this delight as a first course for special occasions. Here at Woman’s World, we are always looking for fun ways to put a spin on a classic. That’s what inspired us whip up this Angel Hair Pasta with Shrimp and Asparagus recipe.

We cook the shrimp with plenty of garlic and lemon. Then we add tender asparagus. The bright fresh flavor perfectly complements succulent shrimp. And angel hair pasta is ideal for soaking up all the mouthwatering broth. Best of all, it’s deliciously simple for a weeknight, yet elegant enough for a special gathering. Check out how easy it is by cooking along with our video, then send us a comment.


4 serving

Total Time

Prep Time

Cook Time


  • 8 oz. angel hair pasta
  • 1 lemon
  • 4 Tbs. olive oil
  • 1 red onion, halved, thinly sliced (2 cups)
  • ¼ tsp. salt
  • 1 lb. asparagus, trimmed, cut into 1½" pieces
  • 1 red chili pepper, seeded, chopped
  • 1½ lbs. frozen jumbo (21/25) shrimp, peeled, deveined
  • 2 cloves garlic, minced


• In large pot of salted boiling water, cook pasta according to package directions. Reserve 1⁄2 cup cooking liquid. Drain pasta well and return to pot. 

• Meanwhile, grate 1 tsp. zest and squeeze 2 Tbs. juice from lemon; reserve in separate bowls. Cover zest to keep from drying out.

• In 12" nonstick skillet, heat 1 Tbs. oil over mediumhigh heat. Add onion and salt; cook, stirring, until almost tender, 5–7 min. Add asparagus; cook, stirring, occasionally until vegetables are tender, about 5 min., adding chili pepper during last 2 min. of cooking time. Remove; reserve.

• In same skillet, heat 1 Tbs. oil over medium-high heat. Add shrimp; cook, flipping once, until pink and opaque, about 2 min. per side. Stir in garlic; cook, stirring, 30 sec. Stir shrimp, asparagus mixture, reserved lemon juice and cooking liquid and remaining 2 Tbs. oil into pasta until combined. Transfer to serving bowl. Sprinkle with reserved zest.


  • Calories: 449
  • Fat: 16 gram
  • Saturated Fat: 2 gram
  • Protein: 25 gram
  • Carbohydrate: 51 gram
  • Fiber: 3 gram
  • Cholesterol: 143 mg
  • Sugar: 6 gram
  • Sodium: 798 mg
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