If you know me and my family you'll know that seafood just isn't really our thing. I am the only one who likes a handful of sea creatures, and Ty will go along and indulge me every once in a while with a seafood dish, so I knew that if this one was a hit I would just HAVE to share it with you! Well, IT WAS!
Shrimp is one of those sea creatures I LOVE. One of my fave appetizers is a shrimp cocktail actually. And I knew I wanted to create something that at least hides the seafood in the dish, and so pasta was the clear winner here lol
The thing I love about this one is that it's a departure from our usual Pasta Bolognese, which Ty and Aiden LOVE and could eat weekly. Me not so much.
This recipe calls for a really light and herb-infused sauce, which is such a nice change. So if you're looking to jazz up your pasta, and you like seafood, then you're gonna LOVE this recipe!
And although I did have to keep a portion of plain tomato-based noodles on the side for Aiden (you can't win them all, right mama?!), the grown ups gave this one a big 👍.
Give it a try, and let me know what you think in the comments below! I LOVE your feedback because I can fine-tune my recipes and make them EXACTLY what you want, so don't be shy!
Shrimp & Asparagus Angel Hair Pasta
Prep Time: 15min | Cook time: 20min | Total Time: 35min | Makes 6-8 servings
500g angel hair or spaghettini pasta
1lb frozen, uncooked shrimp (13/15 size)
1/2 teaspoon sea salt
2 tablespoons extra-virgin olive oil
1 bunch of asparagus, rough ends trimmed and cut into 2" pieces
8oz fresh button mushrooms, sliced
3-4 small tomatoes, chopped
4 garlic cloves, minced
1/2 cup chicken broth OR water + bouillon cube OR white wine
handful fresh basil, chopped
handful fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup grated Parmesan cheese
1 green onion, green part chopped small (garnish)
lemon wedges (garnish)
Bring a large pot of water with a pinch of salt to boil. Once boiling, cook pasta until al dente, then strain and run cool water over to remove excess starch.
Prepare the veggies: wash and slice the mushrooms; wash, trim and cut the asparagus; chop the tomatoes; and mince the garlic.
In a large sauté pan, add olive oil over medium heat. Add the veggies and stir-fry for a few minutes.
Add the chicken broth, shrimp, and all the herbs. Sauté for 5-7 minutes on med-high heat so the sauce reduces a bit.
Add the pasta and Parmesan, and stir to combine and heat through.
Prepare your bowl: 1-2 cupped handfuls of pasta with a lemon wedge, a sprinkle of Parmesan, and add some fresh parsley and green onions on top.
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