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
Ingredients:
- 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
Directions:
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Season shrimp with salt and pepper. Heat a large skillet on high heat.
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When the skillet is hot, spray with oil and add shrimp.
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Cook shrimp for about 1 to 2 minutes on each side until ALMOST cooked through and remove from the pan. Set aside.
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Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn. About 1 minute.
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Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
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Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper, and herbs.
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Cover and simmer for 10 minutes on medium-low heat, until the vegetables are tender.
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While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
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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).
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Add pasta to the sauce and toss well.
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Enjoy!