YIELD: 4 SERVINGS COURSE: Dinner CUISINE: Italian
Angel Hair with Shrimp and Asparagus is a quick and easy pasta dish made with fresh tomatoes and asparagus in a light tomato broth.
INGREDIENTS
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
INSTRUCTIONS
Season shrimp with salt and pepper. Heat a large skillet on high heat.
When skillet is hot, spray with oil and add shrimp.
8 oz angel hair pasta, wheat or gluten-free
HELPFUL TIPS:
I usually use whatever wine I am drinking. Pinot Gris, Pinot Grigio and Sauvignon Blanc are all good choices. You can also omit and use more broth.
I like adding crushed red pepper flakes to give it a little heat, but I would leave this out for the kids.
Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible.
To thaw frozen shrimp, transfer the shrimp to the refrigerator the night before or run under cool water to defrost quicker.
Comments