Angel Hair with Shrimp and Asparagus
Yield: 4 servings
4.34 from 3 votes

Angel Hair with Shrimp and Asparagus

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