Angel Hair with Shrimp and Asparagus

A simple pasta dish made with fresh garden tomatoes, asparagus in a light tomato broth.

I love pasta and crave it often. To keep it light, I loaded it up with vegetables used a high fiber pasta like Ronzoni Smart Taste which has the same great taste as regular pasta and my family doesn’t notice the difference. The portions are very generous!

4.34 from 3 votes
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Angel Hair with Shrimp and Asparagus

Yield: 4 servings
CUISINE: Italian


  • 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 de-veined
  • 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


  • 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.


Serving: 11/2 cups, Calories: 378.4kcal, Carbohydrates: 52.1g, Protein: 31.6g, Fat: 6.8g, Fiber: 8.5g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 9
Keywords: Kid Friendly