Lemony Shrimp with Asparagus
8 ounces dried whole wheat blend thin spaghetti or angel hair pasta
3 tablespoons extra virgin olive oil, divided
4 garlic cloves, minced
1 bunch (about 1 pound) asparagus, trimmed and cut into 1-inch pieces
1 pound medium or large raw shrimp (26-30 count), shelled and deveined
1 tablespoon lemon zest
¾ cup all-natural chicken broth
1 teaspoon cornstarch
3 tablespoons lemon juice (juice from one lemon)
1 bunch ( ounce) bunch fresh basil, cut into thin strips (about ½ cup)
¼ cup grated parmesan cheese
¼ cup toasted pine nuts
Kosher salt and freshly ground pepper to taste
Bring a large pot of salted water to a boil, add pasta and cook according to package directions. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet or Dutch oven over medium heat. Add garlic and cook until golden, about 30 seconds. Add asparagus and cook, stirring frequently, until asparagus is crisp-tender (about 3 minutes).
Push asparagus to the side, add the remaining oil, and raise the heat to medium-high. Add shrimp and lemon zest and cook for 2 minutes. Whisk together chicken broth and cornstarch and add to pan with lemon juice and basil. Raise heat to high and simmer, stirring constantly, for 1 to 2 minutes.
Divide pasta evenly among four pasta bowls and top with shrimp mixture. Top with cheese and pine nuts, and season with salt and pepper to taste.
Serves four.
@Recipe nutrition:Nutrition values per serving: 470 calories, 18 g fat (2.5 g saturated), 45 g carbohydrate, 6 g fiber, 32 g protein, 170 mg cholesterol, 380 mg sodium.
Janice Newell Bissex, “The Moms’ Guide to Meal Makeovers,” for The Shrimp Council