1/2
2/2
100%
2
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
26
High
Nutrition per serving
Calories375.8 kcal (19%)
Total Fat5.5 g (8%)
Carbs48.7 g (19%)
Sugars5.9 g (7%)
Protein32.5 g (65%)
Sodium446.8 mg (22%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 bunchasparagus
tough ends removed, quartered
1 Tbspolive oil
6plum tomatoes
ripe, diced
2cloves garlic
thinly sliced
16 ozshrimp
large, peeled and de-veined
½ cupchicken broth
2 ozwhite wine
kosher salt
to taste
pepper
fresh, to taste
½ tspherbs de Provence
or you can use your favorite herbs
½ tspred pepper flakes
gives it a little kick
8 ozangel hair pasta
wheat or gluten-free
Instructions
Step 1
Season shrimp with salt and pepper. Heat a large skillet on high heat.
Step 2
When skillet is hot, spray with oil and add shrimp.
Step 3
Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan. Set aside.
Step 4
Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn, about 1 minute.
Step 5
Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
Step 6
Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
Step 7
Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
Step 8
While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
Step 9
After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
Step 10
Add pasta to the sauce and toss well.
Step 11
Divide equally in 4 bowls and top with a good grated cheese.
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