All three of my 'Loves' in one dish
I've never been a fan of veggies until recently. Oddly enough, and shhhh don't tell my mom, I started liking certain veggies when other people made them. Besides my new found love for Brussels sprouts, I have also acquired a love for asparagus! I could eat it as a snack every day if I could, covered in butter of course! So this recipe combined asparagus (my new love), shrimp (my long time love) and angel hair pasta (my sometimes love) all in one easy recipe.
I always keep loads of pasta in the pantry and you can always pick that up as cheap as less than a dollar in some cases. The shrimp might have to be a splurge but every now and then is okay. If you have left over, then bonus extra meal!
I found myself not paying attention to measuring the spices but maybe you might want to! I also think this is one to play around with a couple times to get the right taste. It was a bit spicy, but I may have put too much red pepper in mine.
The best part of making dinners like this one, is that you'll almost always have left overs. This works for me because I rather take lunch to work than spend $5 - $10 every day on fast food.
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
12 oz large shrimp, peeled and deviened
1/2 cup fat free chicken broth
2 oz white wine
salt and fresh pepper
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, high fiber or low carb
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 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. 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. Divide equally in 4 bowls and top with a good grated cheese
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