- Cooking Time: 20 mins
- Servings: 4
- Preparation Time: 25-30 mins
- 1 bunch asparagus, tough ends removed, quartered
- 1 tbsp olive oil
- ¾ can (15 ounce) diced tomatoes, or the whole can if you want, just don’t use all the juice
- 2 cloves diced garlic (again, I buy a jar and keep it in the fridge)
- 12 oz large shrimp, peeled and deveined (I buy the frozen jumbo bagged kind at the grocery. To quickly defrost you just run the cold water over the shrimp in a colander and slip off the shells, and they already come deveined. Super easy.)
- 1/2 cup fat free, low-sodium chicken broth (something I always have on hand)
- 2 oz white wine
- salt and fresh pepper
- 1/2 tsp seasoning- dried basil, Italian herb grinder, whatever you want
- 1/2 tsp red pepper flakes (gives it a little kick)
- 8 oz angel hair pasta, high fiber or Barilla plus
- Parmesan cheese
- Heat a large skillet on high heat. Season shrimp with salt and pepper. When skillet is hot, spray with oil and add shrimp. Cook shrimp about 2 minutes in each side until almost cooked through (pink) and remove from the pan. Set aside.
- Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, (about 2 minutes or less) careful not to burn. Add tomatoes and season with salt and pepper. Simmer about 4 minutes. Add white wine and broth and stir. Add asparagus, salt, pepper and herbs. Cover and simmer for 10 minutes on medium low heat.
- While sauce is simmering, boil salted water and cook pasta until desired tenderness. Drain when done.
- After sauce simmers 10 minutes, add shrimp to sauce to finish cooking, about 1 minutes (Do not overcook or shrimp will get tough). Add pasta to the sauce and toss well. Mix with good grated parmesan cheese. servings.
NotesMy sister sent me this recipe and I've made a couple times. Its really good and low cal
I make a variety of this recipe almost once a week because Joe loves it, shrimp goes on sale buy one get one free all the time, and it makes for great leftovers for lunch. Plus, it is healthy and I get my pasta craving in for the week. I’ve made it with peas instead of asparagus as well. Sometimes I’ll slip in a tablespoon of butter to the sauce but it’s certainly not as healthy that way!