Angel Hair Pasta with Shrimp, Asparagus, and French Basil

Embark on a culinary journey to the sun-drenched shores of the Mediterranean with this exquisite angel hair pasta dish. Delicate strands of pasta mingle with succulent shrimp, vibrant asparagus, and fragrant French basil, creating a symphony of flavors that sings of summer. Each forkful offers a tantalizing blend of freshness and indulgence, with the crisp bite of asparagus complementing the tender sweetness of shrimp, all elevated by the aromatic essence of basil. Whether served as a light lunch or an elegant dinner, this dish is sure to transport your taste buds to a picturesque seaside escape, where every bite is a celebration of life’s simple pleasures.


  • 15 thin stalks fresh asparagus
  • 1 Tablespoon olive oil
  • 4 medium cloves of garlic
  • 1/4 teaspoon ground pepper
  • 6 medium plum tomatoes, seeded, chopped
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 12 ounces peeled cooked shrimp
  • 1 Tablespoon butter
  • 9 ounces refrigerated angel hair pasta, cooked, drained
  • 1/4 cup shredded fresh basil


Trim the asparagus.  Rinse in cold water; drain. Remove the tips and reserve.  Cut the remaining stalks diagonally into 1-inch pieces. Heat the olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well.

Cook for 1 minute, stirring constantly.  Stir in the tomatoes. Cook for 2 minutes, stirring frequently.  Add the asparagus stalks, white wine and salt and mix well. Cook for 3 minutes, stirring frequently.  Stir in the asparagus tips and shrimp.

Cook for 1 minute, stirring constantly.  Add the butter. (Butter is used to bind the sauce.  Margarine might not be as effective.) Cook until the butter melts, stirring constantly.  Add the pasta, tossing to mix.  Stir in the basil.

NOTE:  Try this with snow peas, sugar snap peas or broccoli for the asparagus.


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