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Per serving
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- 1
Boil the pasta
Get the angel hair going in salted water and cook to package directions. It's fast, so start everything else while it boils. Drain when it's just done.
- 2
Sear the shrimp
Peel and devein the shrimp if they aren't already. Toss with the salt and red pepper flakes. Heat 2 tablespoons olive oil in a large skillet or wok over medium-high. Add the shrimp and stir-fry until pink, 2 to 3 minutes. Pull them out and set aside.
- 3
Stir-fry the vegetables
Trim the asparagus and cut into 2-inch pieces. Slice the mushrooms, seed and chop the tomato, mince the garlic, and chop the green onions. Add the remaining 2 tablespoons oil to the same skillet and stir-fry all of it over medium-high until the vegetables are crisp-tender, about 5 minutes.
- 4
Build the sauce
Pour in the chicken broth and add the basil, oregano, parsley, and thyme. Return the shrimp to the pan and let everything come together, about a minute.
- 5
Toss and finish
Add the drained pasta and toss gently to coat. Cook and stir just until heated through, 1 to 2 minutes. Off the heat, sprinkle with Parmesan and serve with lemon wedges to squeeze over the top.
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Shrimp and Asparagus Angel Hair
Created by: 30MinuteMeals
Ingredients
- 6 oz angel hair pasta
- 1 lb shrimp
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 4 tbsp olive oil
- 1 lb asparagus
- 1 cup mushrooms
- 1 tomato
- 8 garlic cloves
- 2 green onions
- 1 cup chicken broth
- 1 tbsp basil
- 1 tbsp oregano
- 1 tbsp parsley
- 1 tbsp thyme
- 1/2 cup Parmesan cheese
- 1 lemon
Instructions
- Boil the pastaGet the angel hair going in salted water and cook to package directions. It's fast, so start everything else while it boils. Drain when it's just done.
- Sear the shrimpPeel and devein the shrimp if they aren't already. Toss with the salt and red pepper flakes. Heat 2 tablespoons olive oil in a large skillet or wok over medium-high. Add the shrimp and stir-fry until pink, 2 to 3 minutes. Pull them out and set aside.
- Stir-fry the vegetablesTrim the asparagus and cut into 2-inch pieces. Slice the mushrooms, seed and chop the tomato, mince the garlic, and chop the green onions. Add the remaining 2 tablespoons oil to the same skillet and stir-fry all of it over medium-high until the vegetables are crisp-tender, about 5 minutes.
- Build the saucePour in the chicken broth and add the basil, oregano, parsley, and thyme. Return the shrimp to the pan and let everything come together, about a minute.
- Toss and finishAdd the drained pasta and toss gently to coat. Cook and stir just until heated through, 1 to 2 minutes. Off the heat, sprinkle with Parmesan and serve with lemon wedges to squeeze over the top.