Looking for a delicious dinner idea? Look no further! This pasta dish is not only hearty, but healthy, too!

INGREDIENTS:

• 1 bunch asparagus, tough ends removed, quartered
• 1 tablespoon olive oil
• 6-8 ripe plum tomatoes, diced
• 2 cloves garlic, thinly sliced
• 16 oz. large shrimp, peeled and de-veined
• ½ cup chicken broth
• 2 oz. white wine
• Kosher salt and fresh pepper, to taste
• ½ teaspoon herbs de Provence, or use your favorite herbs
• ½ teaspoon red pepper flakes
• 8 oz. angel hair pasta, wheat or gluten-free, if desired

DIRECTIONS:

1. Season shrimp with salt and pepper. Heat a large skillet on high heat.
2. When skillet is hot, spray with oil and add shrimp. Cook shrimp about 1 to 2 minutes on each side until almost cooked through and remove from the pan. Set aside.
3. Reduce skillet heat to medium, add olive oil and garlic, and sauté until golden, careful not to burn, about one minute.
4. Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
5. Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
6. Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
7. While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
8. After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute. Be careful not to overcook or shrimp will get tough.
9. Add pasta to the sauce and toss well.
10. Divide equally in 4 bowls and top with a good grated cheese.

NUTRITION INFORMATION:

Yield: 4 servings, Serving Size: 1 ½ cups, Calories: 378, Fat: 7 g, Carb: 52 g, Fiber: 8.5 g, Protein: 32 g, Exchanges: 3 meats, 2 ½ starches and 1 vegetable.

Source and printer-friendly version: https://www.skinnytaste.com