Recipes
One-Pot Shrimp and Asparagus Pasta
4 servings
30 minutes total
Shopping list
Ingredients
- 3 oz shallots
- 2 cloves garlic
- 1 lb fresh asparagus
- 2 lemons, for zest/juice/wedges
- 0.5 oz fresh basil
- 1 tablespoon extra-virgin olive oil
- 8 oz gluten-free (or regular) penne pasta
- ½ teaspoon pepper
- 1 ¾ cups chicken broth (or stock)
- 1 ½ cups water
- 12 oz peeled/deveined medium shrimp, tails off
- 4 oz crumbled feta cheese, divided
- 2 tablespoons flax meal
Steps
- Chop shallots and garlic coarsely. Discard tough root ends from asparagus, then cut spears into 1-inch pieces. Zest 1 lemon (1 tablespoon), then juice (2 tablespoons); cut remaining lemon into wedges. Slice basil thinly (¼ cup).
- Preheat 4-quart stockpot on medium 2–3 minutes. Place oil and shallots in pot; cook 4–5 minutes, stirring occasionally, until shallots begin to soften.
- Stir in garlic. Cook and stir 1 minute. Stir in pasta, lemon zest, pepper, broth, and water. Increase heat to medium-high and bring to a boil. Cook 8 minutes, stirring occasionally.
- Stir in asparagus, shrimp, lemon juice, and 2 oz feta. Cook 4–5 minutes, stirring occasionally, until pasta and asparagus are tender, liquid is mostly absorbed, and shrimp are pink and opaque. Stir in flax meal, then divide pasta among serving dishes. Top with remaining 2 oz feta, sprinkle with basil, and serve with lemon wedges.
Amount per ¼ recipe serving: Calories 360, Total Fat 9g, Sat Fat 2g, Trans Fat 0g, Chol 90mg, Sodium 720mg, Total Carb 53g, Fiber 5g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 6%