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Lemony Shrimp with Asparagus

Tags: stove, 30 minutes or less, main course, shrimp, pasta

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Calories: 

N/A

Total Fat: 

N/A

Protein:  

N/A

Total Time: 

N/A

Prep Time: 

N/A

Cook Time: 

N/A

Yield: 

4 servings

Ingredients

8 oz. dried whole wheat blend thin spaghetti or Angel hair pasta
3 T extra virgin olive oil, divided
4 garlic cloves, minced
1 bunch asparagus (about one pound), trimmed and cut into 1-inch pieces
1 lb. medium or large raw shrimp (26-30 count), shelled and deveined
1 T lemon zest (zest from one lemon grated on the small holes of a box grater)
¾ C all-natural chicken broth
1 t cornstarch
3 T lemon juice (juice from one lemon)
One 2/3-oz. bunch fresh basil, cut into thin strips (about ½ cup)
¼ C grated Parmesan cheese
¼ C toasted pine nuts
Kosher salt and freshly ground pepper to taste

Directions

1) Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.

2) While the pasta is cooking, heat two T oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and cook until golden, about 30 seconds. Add the asparagus and cook, stirring frequently, until the asparagus is crisp-tender, about 3 minutes.

3) Push the asparagus to the side, add the remaining oil, and raise the heat to medium-high. Add the shrimp and lemon zest and cook for 2 minutes.

4) Whisk together the chicken broth and cornstarch and add to the pan with the lemon juice and basil. Raise the heat to high and simmer, stirring constantly, for 1 to 2 minutes.

5) Divide the pasta evenly among four pasta bowls and top with the shrimp mixture. Top with the Parmesan cheese and pine nuts, and season with salt and pepper to taste.

Nutritional Information per Serving

Calories: N/A

Total Fat: N/A

Protein: N/A

Courtesy of: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD; Authors of No Whine With Dinner www.MealMakeover