Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

• 1 bunch asparagus, tough ends removed, quartered
• 1 tbsp olive oil
• 6-8 ripe plum tomatoes, diced
• 2 cloves garlic, thinly sliced
• 16 oz large shrimp, peeled and de-veined
• 1/2 cup chicken broth
• 2 oz white wine
• kosher salt and fresh pepper, to taste
• 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, wheat or gluten-free

• Season shrimp with salt and pepper. Heat a large skillet on high heat.

• When skillet is hot, spray with oil and add shrimp.

• Cook shrimp about 1 to 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, about 1 minute.

• Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.

• Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.

• Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.

• While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.

• After sauce simmers 10 minutes, return shrimp to sauce and 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.