Lemony Shrimp with Asparagus

Number of Servings: 
4
Ingredients: 
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 asparagus (about one pound), trimmed and cut into 1-inch pieces
1 pound medium or large raw shrimp (26-30 count), shelled and deveined
1 tablespoon lemon zest (zest from one lemon grated on the small holes of a box grater)
¾ cup all-natural chicken broth
1 teaspoon cornstarch
3 tablespoons lemon juice (juice from one lemon)
One 2/3-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
Nutrition Information: 

(per serving)
470 calories, 18g fat (2.5g saturated, 0.6g omega-3), 170mg cholesterol, 380mg sodium, 45g carbohydrate, 6g fiber, 32g protein, 20% vitamin A, 25% vitamin C, 20% iron

Instructions: 

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside. While the pasta is cooking, heat two tablespoons 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. 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. 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. 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.

Source:

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com

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