End your Friday on a light note with Skinnytaste’s angel haired pasta paired with succulent shrimp and asparagus. This recipe calls for a light tomato broth which goes well with our mild mannered shrimp. Each serving delivers plenty of protein and fiber and is low in sodium to boot. This meal is light, sophisticated and comes in a generous portion size that won’t disappoint.
Angel Hair with Shrimp and Asparagus Ingredients Directions 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. Nutrition Information Serves: 4 | Serving Size: 1 1/2 cups Per serving: Calories: 384; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Cholesterol: 165mg; Sodium: 864mg; Total Carbohydrates: 51g; Dietary Fiber: 9g; Sugars: 4g; Protein: 28g Nutrition Bonus: Potassium: 512mg; Vitamin A: 32%; Vitamin C: 29%; Calcium: 7%; Iron: 44%
Gina Homolka is the founder of Skinnytaste.com, the award-winning blog that’s been featured on Fitness, Better Homes and Gardens, Glamour.com, and FineCooking.com, among other media outlets. She lives on Long Island with her husband and their two children. Look for Gina’s new cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor on sale September 30, 2014.
Photo courtesy of Penny De Los Santos. Original recipe published in The Skinnytaste Cookbook.