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Angel Hair with Shrimp and Asparagus

  • 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

  • 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.



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