Angel Hair with Shrimp and Asparagus

 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

3/4 cup chicken broth

kosher salt and fresh pepper, to taste

1/2 tsp herbs de Provence, or use your favorite herbs

1/2 tsp red pepper flakes, gives it a little kick

8 pz angel hair pasta, wheat or gluten-free

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

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

3.  Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan.  Set aside.

4.  Reduce skillet heat to medium, add olive oil and garlic and saute until golden, careful not to burn, about 1 minute.

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

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

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

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

9.  After sauce simmers 10 minutes, return shrimp to sauce the finish cooking, about 1 minute (Do not overcook or shrimp will get tough).

10.  Add pasta to the sauce and toss well.

11.  Divide equally in 4 bowls and top with a good grated cheese.