Ingredients
- 1 bunch asparagus, tough ends removed, quartered
- 16 oz shrimp, peeled and de-veined
- 8 oz angel hair pasta
- 3 Tbsp. J. Olive Co. Herbs de Provence Olive Oil
- 1 Tbsp. J. Olive Co. Grapefruit Balsamic
- 6-8 ripe plum tomatoes, diced
- 3 cloves of garlic
- ½ cup of chicken broth
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Marinate shrimp in half of olive oil, salt and pepper. Add to a hot skillet and cook 1-2 minutes on each side until almost cooked through. Remove to separate plate and set aside.
- Reduce skillet heat to medium, add remaining olive oil and garlic. Sauté until golden, about one minute. Add tomatoes and season with salt and pepper. Simmer until tender, about four minutes.
- Add chicken broth and balsamic vinegar, heat for a minute then add asparagus. Cover and simmer until the asparagus is tender, about 10 minutes.
- Boil a pot of water and cook pasta al dente. Drain.
- Return shrimp to sauce and finish cooking, about one minute. Be careful to not overcook, because shrimp will get tough.
- Add pasta and toss well. Top with a good grated cheese (optional).