Pasta with Shrimp and Asparagus
Pasta with Shrimp and Asparagus is a quick and easy pasta dish made with fresh tomatoes and asparagus in a light tomato broth. 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 shrimp and lots of vegetables! You could also sub cauliflower rice for the pasta if you are really cutting the carbs.
Yields: 4 servings
- 1 bunch asparagus, tough ends removed, quartered
- 1 tbsp olive oil
- 6-8 ripe plum tomatoes, diced or 1 can fire-roasted tomatoes
- 1 Tbsp. minced garlic
- 16 oz large shrimp, peeled and de-veined (if frozen thaw under cold water)
- 1/2 cup chicken broth
- 2 oz white wine (or sub extra chicken broth)
- 1 1/2 tsp kosher salt
- 1/2 tsp. fresh pepper, to taste
- 1/2 tsp herbs de Provence, or you can use your favorite Italian blend
- 1/2 tsp red pepper flakes (optional for a kick)
- 8 oz angel hair pasta, wheat or gluten-free
Season shrimp with salt and pepper. Heat a large skillet on high heat.
When the skillet is hot, spray with oil and add shrimp.
Cook shrimp for about 1 to 2 minutes on 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 the sauce simmers for 10 minutes, return the shrimp to the sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
Add pasta to the sauce and toss well.