Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.