Description
A delightful dish that combines shrimp and asparagus with angel hair pasta for a quick and healthy weeknight dinner.
Ingredients
Scale
- 20 oz shrimp (peeled and deveined)
- 1.5 bunches asparagus (trimmed and cut into 2-inch pieces)
- 8 plum tomatoes
- 3 garlic cloves
- 1.5 tbsp olive oil (preferably extra virgin)
- 3/4 cup chicken broth (less sodium)
- 3 oz white wine (dry Pinot Grigio)
- 1 tsp herbs de Provence
- 1/2 tsp red pepper flakes
- 1/4 tsp lemon zest
- Salt and pepper to taste
- 8 oz angel hair pasta
Instructions
- Begin by peeling and deveining the shrimp if they aren’t done already. Pat them dry with paper towels to help them sear properly.
- Trim the asparagus and cut it into 2-inch pieces. Chop the plum tomatoes into quarters, keeping the juices. Mince the garlic finely and zest the lemon.
- Get a large pot of salted water boiling for the pasta.
- Season the shrimp generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Add the shrimp in a single layer and sear for 1-2 minutes on each side until they are pink. Transfer to a plate and set aside.
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Add the chopped tomatoes and cook for 4 minutes, stirring occasionally.
- Pour in the white wine and chicken broth, scraping up the browned bits from the pan. Add the asparagus and season with herbs de Provence and red pepper flakes. Cover and simmer for 10 minutes.
- While the sauce is simmering, add the angel hair pasta to the boiling water and cook until al dente (8-9 minutes). Drain the pasta but reserve about 1/2 cup of pasta water.
- Once the sauce is ready, return the shrimp to the skillet for 1 minute to warm through. Remove from heat and add lemon zest. Adjust seasoning as needed.
- Add the drained pasta directly to the skillet with the sauce, shrimp, and asparagus. Toss gently to combine. Serve immediately.
Notes
Serve hot and pair with a green salad or crusty bread. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg