One of the fun things about going shopping for groceries, besides running into friends or acquaintances who you haven’t seen for a while, is trying to come up with recipes that go with items that are on sale.
On my third visit, I chatted with produce manager Loren Kartes. I complimented him on the sale price for the asparagus and in our ensuing conversation, he told me about a recipe he found on the website skinnyeats.com. It was for a shrimp and asparagus dish that he said was fantastic.
That’s all it took for me to check out the recipe and decide that’s what we were going to have for supper that night. It was a good choice. Not only was the meal delicious, it took just a half-hour to prepare and have on the dining room table. And to top it off, it was low in calories and fat.
Angel Hair with Shrimp and Asparagus
1 bunch asparagus, tough ends removed, quartered
1 tablespoon olive oil
1 14½-ounce can ripe plum tomatoes, diced
2 cloves garlic, thinly sliced
12 ounces shrimp, peeled and deviened
½ cup fat-free chicken broth
2 ounces white wine
Salt and fresh pepper
½ teaspoons herbs de Provence (or your favorite herbs)
½ teaspoon red pepper flakes
8 ounces 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 saute 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 minute. (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.
Yield: Serves 4.
Approximate nutritional analysis per serving: 378 calories, 6.8 grams fat, 52 grams carbohydrates, 8.5 grams fiber, 31.6 grams protein.