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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Asparagus 'n' Shrimp with Angel Hair Pasta


  • 3 ounces uncooked angel hair pasta

  • 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined

  • 1/4 teaspoon salt

  • 1/8 teaspoon crushed red pepper flakes

  • 2 tablespoons olive oil, divided

  • 8 fresh asparagus spears, trimmed and cut into 2 inch pieces

  • 1/2 cup sliced fresh mushrooms

  • 1/4 cup chopped seeded tomatoes, peeled

  • 4 garlic cloves, minced

  • 2 teaspoons chopped green onion

  • 1/2 cup white wine or chicken broth (I like to use 1/4 cup of both)

  • 1.5 teaspoons minced fresh basil

  • 1.5 teaspoons minced fresh oregano

  • 1.5 teaspoons minced fresh parsley

  • 1.5 teaspoons minced fresh thyme

  • 1/4 cup grated Parmesan cheese

  • Lemon wedges


  1. Cook pasta according to package directions. meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove from skillet and keep warm.

  2. In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.

  3. Drain pasta (save 1/2 pasta water); add pasta and reserved water to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.


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