Shrimp with Asparagus and Whole Wheat Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz (dry) whole wheat pasta2 tablespoons olive oil 3 garlic cloves, minced 12 oz (3/4 pound) large shrimp, peeled and deveined 1/3 cup freshly squeezed lemon juice 1/2 cup white wine 1 bunch asparagus stalks, trimmed into 1 inch piecesSalt and freshly ground black pepper .25 cup freshly chopped flat-leaf parsley 30 cherry tomatoes or grape tomatoes, halved
Bring a large pot of water to a boil. Add the pasta (I like penne) and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside.
Cut the asparagus into 1 inch pieces, add about 1/4 cup of water and microwave, covered but vented, for three minutes. Meanwhile, add the lemon juice, white wine, and the reserved cup of "pasta" water to the skillet. Let simmer until the liquid is reduced by about half.
Return the shrimp to the pan and stir in the parsley. Add the drained pasta to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user JANESAYS2006.
Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside.
Cut the asparagus into 1 inch pieces, add about 1/4 cup of water and microwave, covered but vented, for three minutes. Meanwhile, add the lemon juice, white wine, and the reserved cup of "pasta" water to the skillet. Let simmer until the liquid is reduced by about half.
Return the shrimp to the pan and stir in the parsley. Add the drained pasta to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user JANESAYS2006.
Nutritional Info Amount Per Serving
- Calories: 580.7
- Total Fat: 17.6 g
- Cholesterol: 247.5 mg
- Sodium: 392.3 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 11.9 g
- Protein: 39.7 g
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