Angel Hair with Shrimp and Asparagus
User Reviews
4.9
Angel Hair with Shrimp and Asparagus
Description
This Angel Hair with Shrimp and Asparagus recipe starts by seasoning large shrimp with salt and pepper, then quickly searing them until just almost cooked. Separately, garlic is sautéed until golden, followed by simmering diced tomatoes seasoned with salt and pepper. White wine and chicken broth are added to create a sauce base, then asparagus and herbs are incorporated and simmered until the vegetables are tender.
The shrimp are returned briefly to the sauce to finish cooking without toughening. Tender angel hair pasta is cooked al dente and combined with the sauce and seafood. The result is a dish combining tender pasta, succulent shrimp, and soft asparagus in a bright, herb-spiced broth with a slight kick from red pepper flakes.
Serving the pasta with a generous topping of grated cheese adds a pleasing richness that complements the fresh flavors. This dish works well as an elegant yet approachable dinner option that showcases delicate seafood and fresh vegetables in a light, flavorful sauce.
Ingredients
- 1 asparagus tough ends removed, quartered, bunch
- 1 tbsp olive oil
- 6-8 plum tomato diced, ripe
- 2 cloves garlic (thinly sliced)
- 16 oz Shrimp peeled and de-veined, large
- 1/2 cup chicken broth
- 2 oz white wine
- kosher salt to taste
- black pepper to taste
- 1/2 tsp herbes 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)
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 434kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 35g | 70% |
| Fat | 7g | 11% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 167mg | 56% |
| Sodium | 163.5mg | 7% |
| Fiber | 8.5g | 34% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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