Since I've been fairly motivated to cook/meal plan lately, I made myself a new goal to try out two new recipes a week. Beth at Just Me and My Life posted this recipe a couple days ago, and I decided to give it a try!
Servings: 4 • Serving Size: 1 large bowl • Calories: 388 • Points: 6.75 pts
What You'll Need:
1 bunch asparagus, tough ends removed, quartered
1 bunch asparagus, tough ends removed, quartered
1 tbsp olive oil
6-8 ripe plum tomatoes, diced (I used grape tomatoes)
2 cloves garlic, thinly sliced
1 lb large shrimp, peeled and deviened
1/2 cup fat free chicken broth
1/2 cup 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, high fiber or low carb
Ingredients minus tomatoes (forgot them in fridge ;)
How to make it:
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.
The final product! Mmm
It was a little time consuming and messy but worth it. The flavor and mix of ingredients was perfect, there could have been a little more 'sauce' but that was probably user error ;) Awaiting Hub's seal of approval. *Update- he loved it!*
Okay, I deserve a dessert now :)