Skinny Angel Hair Pasta With Shrimp And Veggie Sauce Recipes

ANGEL HAIR WITH SHRIMP AND ASPARAGUS

Steps:

• 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.

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

SKINNY ANGEL HAIR PASTA WITH SHRIMP AND VEGGIE SAUCE

Steps:

• In large skillet coated with cooking spray, cook shrimp over medium-high heat until just opaque; remove.
• Remove skillet from heat and recoat with cooking spray.
• Add oil, celery, onion, oregano, rosemary, thyme, salt, and black pepper; cook 5 min.
• until softened.
• Add garlic, scallions and bell pepper; cook 10 minutes until tender.
• Add tomatoes and tomato paste; bring to boil.
• Reduce heat to medium-low and simmer 20-25 minutes.
• Meanwhile, cook pasta according to package.
• Add shrimp to sauce and heat through.
• Serve sauce over hot, drained pasta.

SKINNY GARLIC SHRIMP PASTA

Steps:

• In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
• While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
• Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.