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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