Angel Hair Pasta with Shrimp and Asparagus

We are all settled now from the move and thankful that it is OVER!  We are living with my parents for a year <or two> and I thought it was going to be a lot harder than it is.  It's really working well and we feel very comfortable.  Ashton loves the house (how could you not), its a wonderful community with lots of walking trails and parks and right near the Potomac River.  We love it!  My parents are super helpful and its nice to have another set of hands!  They have a cleaning lady (insert angelic singing here) and everyone pitches in for all the chores so its really nice.  I mean, we might never want to leave LOL!

Anywho...I made this last night.  My Dadddy was working late and so was my mom.  My hubby had a work dinner.  So, it was nice when Dad got home to have this made.  Nice and healthy and a bit different.  The majority of my posts will be super healthy coming up.  We are all on a weight loss journey in this house now.  Mom and Dad are off to the Bahamas at the end of May and hubby and I are off to Mexico the beginning of May.  Time to get bathing suit ready!!

Angel Hair with Shrimp and Asparagus
Servings: 4 • Serving Size: 1 1/2 cups •

Calories: 378.4 • Fat: 6.8 g • Carbs: 52.1 g • Fiber: 8.5 g • Protein: 31.6 g 

• 1 bunch asparagus, tough ends removed, quartered
• 1 tbsp olive oil
• 6-8 ripe plum tomatoes, diced
• 2 cloves garlic, thinly sliced
• 12 oz large shrimp, peeled and deviened
• 1/2 cup fat free chicken broth
• 2 oz 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

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.