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Angel Hair with Shrimp and Asparagus is a quick and easy pasta dish made with fresh tomatoes and asparagus in a light tomato broth.
Angel Hair with Shrimp and Asparagus
This simple weeknight pasta dish is light and delicious! I love pasta and crave it often. To keep it light, I load it up with lean protein such as shrimp and lots of vegetables! Another popular shrimp and pasta dish is this Shrimp Scampi with Broccoli Orzo.
Helpful Tips:
- I usually use whatever wine I am drinking. Pinot Gris, Pinot Grigio and Sauvignon Blanc are all good choices. You can also omit and use more broth.
- I like adding crushed red pepper flakes to give it a little heat, but I would leave this out for the kids.
- Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.
- To thaw frozen shrimp, transfer the shrimp to the refrigerator the night before or run under cool water to defrost quicker.
More Shrimp Recipes You May Like:
- Honey Garlic Shrimp
- Cilantro Lime Shrimp
- Shrimp Scampi Foil Packets
- Shrimp and Zucchini with Bowtie Pasta
- Sheetpan Shrimp with Broccolini and Tomatoes
Angel Hair with Shrimp and Asparagus
Angel Hair with Shrimp and Asparagus is a quick and easy pasta dish made with fresh tomatoes and asparagus in a light tomato broth.
Yield: 4 servings
Serving Size: 1 1/2 cups
Ingredients
- 1 bunch asparagus, tough ends removed, quartered
- 1 tbsp olive oil
- 6-8 ripe plum tomatoes, diced
- 2 cloves garlic, thinly sliced
- 16 oz large shrimp, peeled and de-veined
- 1/2 cup chicken broth
- 2 oz white wine
- kosher salt and fresh pepper, to taste
- 1/2 tsp herbs de Provence, or you can use your favorite herbs
- 1/2 tsp red pepper flakes, gives it a little kick
- 8 oz angel hair pasta, wheat or gluten-free
Instructions
- Season shrimp with salt and pepper. Heat a large skillet on high heat.
- When skillet is hot, spray with oil and add shrimp.
- Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan. Set aside.
- Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn, about 1 minute.
- Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
- Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
- Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
- While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
- After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
- Add pasta to the sauce and toss well.
- Divide equally in 4 bowls and top with a good grated cheese.
Last Step:
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Nutrition
Serving: 1 1/2 cups, Calories: 434 kcal, Carbohydrates: 57 g, Protein: 35 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 167 mg, Sodium: 163.5 mg, Fiber: 8.5 g, Sugar: 10 g
