This Angel Hair Pasta with Tomatoes and Asparagus was inspired by a memorable dish we had at Olive Garden many years ago—a simple yet delicious combination of angel hair pasta, sautéed shrimp, and tender asparagus in a light garlic-butter sauce. It made such an impression on me that I started recreating it at home, adapting it over the years by adding fresh cherry tomatoes, mushrooms, and chili flakes for a little extra flavor and flair.
Table of Contents
Most recently, it was part of our Father’s Day Sunday Lunch, where it was served alongside grilled steak, buttery lobster, a crisp green salad, coconut boiled corn, and cheesy garlic bread. The pasta added just the right amount of freshness and lightness to balance the richness of the grilled meats and seafood. Everyone loved it—proof that sometimes the simplest dishes, when made with care, can be the most memorable.
Ingredients You Will Need
- Angel Hair Pasta – Cooks quickly and absorbs the light sauce beautifully.
- Butter – Adds richness and flavor.
- Extra Virgin Olive Oil – Helps sauté the garlic and aromatics.
- Garlic – Sliced for mild, nutty flavor.
- Onion – Adds sweetness and a savory base
- Mushrooms (optional) – For added umami and texture.
- Cherry Tomatoes – Juicy and sweet, they soften into a light sauce.
- Asparagus – Offers freshness and a pleasant crunch.
- Shrimp (optional) – Perfect for a protein boost.
- Salt + Black Pepper – For seasoning and balance.
- Chili Flakes (optional) – Adds a touch of gentle heat.
- Parmesan (optional) – A savory finish that enhances the flavor.
Equipment Needed
- Large pot for boiling pasta
- Colander
- Large sauté pan or skillet
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
Health & Nutrition
This dish is naturally light and nutrient-packed, especially when paired with shrimp and vegetables.
- Vegetarian (without shrimp)
- Pescatarian (with shrimp)
- Can be made gluten-free with GF pasta
- Can also be made low carb with low carb pasta
- Rich in fiber, healthy fats, and lean protein
How to Make Angel Hair Pasta with Tomatoes and Asparagus
This pasta comes together quickly, but it’s packed with flavor. The garlic and onion form a savory base, while cherry tomatoes and asparagus bring lightness and freshness. If you include shrimp, their briny flavor complements the veggies beautifully. A touch of parmesan and chili flakes finishes the dish with richness and subtle heat.
Tips for Success
- Angel hair cooks fast—don’t overboil!
- Use ripe, sweet cherry tomatoes for the best flavor.
- Shrimp cooks quickly—add it last and don’t overcook.
- Prep all your vegetables before you begin to keep things flowing smoothly.
- Finish with lemon zest if you want to brighten it even more.
Variations
- Use spaghetti or linguine if you don’t have angel hair.
- Add baby spinach or arugula for extra greens.
- Try grilled chicken instead of shrimp.
- Make it vegan by omitting butter and parmesan.
- Swap in zucchini or peas if asparagus isn’t in season.
Serving Suggestions
- Serve alongside grilled steak or lobster—as we did on Father’s Day.
- Pair with a crisp garden salad and vinaigrette.
- Add a side of garlic bread or warm crusty bread.
- Enjoy with a glass of white wine or sparkling water with lemon.
FAQ
Can I make this ahead of time?
It’s best served fresh, but leftovers keep well in the fridge for 1–2 days.
Is this dish spicy?
Only if you add chili flakes! Adjust to taste.
Can I skip the shrimp?
Absolutely. It’s delicious both with and without.
How do I store leftovers?
Store in an airtight container in the refrigerator. Reheat gently with a splash of water or oil.
Flavor Profile
This dish is garlicky, buttery, and fresh, with juicy tomatoes and just-tender asparagus providing sweetness and texture. The shrimp adds brininess, and the parmesan gives it a savory, nutty touch. It’s light but deeply satisfying.
📝 Recipe Card – Angel Hair Pasta with Tomatoes and Asparagus
Ingredients
- 8 oz angel hair pasta
- 4 tbsp unsalted butter divided
- 4 tbsp extra virgin olive oil
- 6 garlic cloves thinly sliced
- 1 small onion thinly sliced
- 1 cup mushrooms sliced (optional)
- 1 pint cherry tomatoes
- 1 bunch asparagus ends trimmed, cut into 1-inch pieces
- 1 lb shrimp peeled and deveined (optional)
- Salt to taste
- Black pepper to taste
- chili flakes to taste (optional)
- Grated parmesan cheese for topping (optional)
Instructions
- Cook angel hair in a large pot of salted boiling water until al dente. Drain and toss with 2 tbsp butter. Set aside.
- In a large sauté pan, heat the remaining 2 tbsp butter and 4 tbsp olive oil over medium heat. Add garlic and onion, cooking until fragrant and lightly golden around the edges.
- Stir in mushrooms and sauté until tender.
- Add shrimp (if using), cherry tomatoes, and asparagus. Cook for 4–6 minutes, until shrimp is opaque, asparagus is crisp-tender, and tomatoes are softened.
- Season with salt, black pepper, and chili flakes if using. Stir in cooked pasta and toss until fully combined.
- Plate and top with parmesan cheese if desired. Serve hot.
Notes
Nutrition
Did You Love This Recipe – Leave a Rating and Comment
If you tried this Angel Hair Pasta with Tomatoes and Asparagus, I’d love for you to leave a 5-star rating and a comment in the recipe card above. Your feedback helps others and supports my work more than you know!
You can also watch me prepare this meal—look for the Father’s Day Sunday Lunch reel where this pasta shared the spotlight with steak, lobster, and a fresh salad.
Questions or Concerns—Write me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
