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, 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.
Originally Submitted
11/4/2022
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