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Shrimp & Asparagus Angel Hair Pasta

Hello friend!

If you know me and my family you'll know that seafood just isn't really our thing. I am the only one who likes a handful of sea creatures, and Ty will go along and indulge me every once in a while with a seafood dish, so I knew that if this one was a hit I would just HAVE to share it with you! Well, IT WAS!

Shrimp is one of those sea creatures I LOVE. One of my fave appetizers is a shrimp cocktail actually. And I knew I wanted to create something that at least hides the seafood in the dish, and so pasta was the clear winner here lol

The thing I love about this one is that it's a departure from our usual Pasta Bolognese, which Ty and Aiden LOVE and could eat weekly. Me not so much.

This recipe calls for a really light and herb-infused sauce, which is such a nice change. So if you're looking to jazz up your pasta, and you like seafood, then you're gonna LOVE this recipe!

And although I did have to keep a portion of plain tomato-based noodles on the side for Aiden (you can't win them all, right mama?!), the grown ups gave this one a big 👍.

Give it a try, and let me know what you think in the comments below! I LOVE your feedback because I can fine-tune my recipes and make them EXACTLY what you want, so don't be shy!



Shrimp & Asparagus Angel Hair Pasta

Prep Time: 15min | Cook time: 20min | Total Time: 35min | Makes 6-8 servings


  • 500g angel hair or spaghettini pasta

  • 1lb frozen, uncooked shrimp (13/15 size)

  • 1/2 teaspoon sea salt

  • 2 tablespoons extra-virgin olive oil

  • 1 bunch of asparagus, rough ends trimmed and cut into 2" pieces

  • 8oz fresh button mushrooms, sliced

  • 3-4 small tomatoes, chopped

  • 4 garlic cloves, minced

  • 1/2 cup chicken broth OR water + bouillon cube OR white wine

  • handful fresh basil, chopped

  • handful fresh parsley, chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1/2 cup grated Parmesan cheese

  • 1 green onion, green part chopped small (garnish)

  • lemon wedges (garnish)


  1. Bring a large pot of water with a pinch of salt to boil. Once boiling, cook pasta until al dente, then strain and run cool water over to remove excess starch.

  2. Prepare the veggies: wash and slice the mushrooms; wash, trim and cut the asparagus; chop the tomatoes; and mince the garlic.

  3. In a large sauté pan, add olive oil over medium heat. Add the veggies and stir-fry for a few minutes.

  4. Add the chicken broth, shrimp, and all the herbs. Sauté for 5-7 minutes on med-high heat so the sauce reduces a bit.

  5. Add the pasta and Parmesan, and stir to combine and heat through.

  6. Prepare your bowl: 1-2 cupped handfuls of pasta with a lemon wedge, a sprinkle of Parmesan, and add some fresh parsley and green onions on top.

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