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.

Ingredients for servings

    Angel Hair

  • 1 bunch Asparagus (approx. 1 pound) tough ends removed, quartered

  • 1 tablespoon Olive Oil

  • 6 or 8 ripe Plum Tomatoes 6-8 ripe Plum Tomatoes diced

  • 2 cloves Garlic thinly sliced

  • 12 oz large Shrimp peeled and de-veined

  • 0.5 cup fat free Chicken Broth

  • 2 oz White Wine

  • 1 teaspoon Salt

  • 1 teaspoon Black Pepper

  • 0.5 teaspoon Herbs de Provence or you can use your favorite herbs

  • 0.5 teaspoon Red Pepper Flakes gives it a little kick

  • 8 oz 100% whole grain Angel Hair Pasta


  • 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.

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