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nameShrimp & Asparagus Angel Hair Pasta
descriptionOnly 15 minutes and dinner is done!
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Ingredients
  • 3 oz angel hair pasta, uncooked
  • 3 tablespoons olive oil, divided
  • 1/2 lb uncooked shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 oz mushrooms, sliced
  • 8 asparagus spears, trimmed and cut into 2-inch pieces
  • 1/4 cup tomato, peeled, seeded, and chopped
  • 5 garlic cloves, minced
  • 2 teaspoons green onion, chopped
  • 1/2 cup white wine
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup spinach, chopped
  • 1/4 cup Parmesan cheese, grated
  • Lemon wedges, for serving
Preparation
  1. In a large pot of salted water, cook the pasta according to package directions.
  2. While pasta cooks, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add shrimp and season with salt and pepper flakes. Cook until pink, 2-3 minutes. Remove and set aside.
  3. To the same skillet, add the remaining oil, followed by the mushrooms, asparagus, tomato, garlic, and green onion. Cook until vegetables are crisp-tender, stirring frequently, about 5 minutes.
  4. Add wine, basil, oregano, rosemary, thyme, and spinach. Return shrimp to the pan. Add drained, cooked pasta and toss gently. Cook until heated through, 1-2 minutes.
  5. Top with Parmesan cheese and serve with lemon wedges. Enjoy!
Only 15 minutes and dinner is done!
Course: Dinner

Recipe adapted from Taste of Home.

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Shrimp & Asparagus Angel Hair Pasta

Shrimp & Asparagus Angel Hair Pasta

4.7 from 3 votes
Cuisine: Italian
Servings: Serves 4
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 oz angel hair pasta, uncooked
  • 3 tablespoons olive oil, divided
  • 1/2 lb uncooked shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 oz mushrooms, sliced
  • 8 asparagus spears, trimmed and cut into 2-inch pieces
  • 1/4 cup tomato, peeled, seeded, and chopped
  • 5 garlic cloves, minced
  • 2 teaspoons green onion, chopped
  • 1/2 cup white wine
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup spinach, chopped
  • 1/4 cup Parmesan cheese, grated
  • Lemon wedges, for serving

Preparation

  1. In a large pot of salted water, cook the pasta according to package directions.
  2. While pasta cooks, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add shrimp and season with salt and pepper flakes. Cook until pink, 2-3 minutes. Remove and set aside.
  3. To the same skillet, add the remaining oil, followed by the mushrooms, asparagus, tomato, garlic, and green onion. Cook until vegetables are crisp-tender, stirring frequently, about 5 minutes.
  4. Add wine, basil, oregano, rosemary, thyme, and spinach. Return shrimp to the pan. Add drained, cooked pasta and toss gently. Cook until heated through, 1-2 minutes.
  5. Top with Parmesan cheese and serve with lemon wedges. Enjoy!