Trust me, we didn’t waste any time demolishing this when my mom made it during those busy days

Nothing brings a family together quite like a heartwarming meal, and my asparagus and shrimp angel hair pasta recipe is no exception. Growing up in a quaint Midwestern town, seafood was a luxury that appeared on our table during special occasions. Combining it with garden-fresh asparagus and delicate angel hair pasta bridges the gap between those rare celebratory meals and the everyday delights of seasonal cooking. This dish is perfect for a springtime gathering or a cozy family dinner, weaving the flavorful elegance of shrimp with the crisp, green earthiness of asparagus.

This dish is splendid on its own, but you can enhance the meal with a side of garlic bread or a light, crispy green salad dressed with a vinaigrette. It pairs wonderfully with a chilled glass of white wine, preferably a Sauvignon Blanc, which compliments the freshness of the asparagus and the richness of the shrimp beautifully.
Asparagus and Shrimp Angel Hair Pasta

Servings: 4


1 pound of angel hair pasta
1 pound of fresh shrimp, peeled and deveined
1 bunch of asparagus, trimmed and cut into 1-inch pieces
2 tablespoons of olive oil
4 cloves of garlic, minced
1/2 cup of chicken or vegetable broth
1 lemon, zested and juiced
Salt and pepper to taste
1/4 cup of grated Parmesan cheese
Fresh parsley, chopped for garnish


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