Creamy Cajun Shrimp with Asparagus

8 oz angel hair pasta
1/4 cup margarine
1 pound shrimp, peeled and deveined
1 clove garlic, minced
2 tablespoons Cajun seasoning (use sodium free, or it will be very salty)
2 cups milk (skim or 1%)
1/4 teaspoon salt
1 tablespoon lemon juice
1 lb asparagus, sliced into 1 inch sections
1/2 cup parmesan cheese
cayenne pepper (to taste - I used 1/2 tbsp, but we like it spicy!)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
2. Melt margarine in a large heavy skillet over medium heat.
3. Saute shrimp and asparagus for 2 minutes.
4. Stir in garlic, and cook for 1 minute.
5. Remove shrimp and asparagus with a slotted spoon; set aside.
6. Stir in Cajun seasoning and cayenne pepper. Cook, stirring for 5 minutes.
7. Gradually whisk in milk and parmesan cheese, then cook until thickened.
8. Remove from heat, and season with salt and lemon juice.
9. Return shrimp to sauce, and spoon over cooked pasta.


Number of Servings: 4

Recipe submitted by SparkPeople user FUTUREMRSMC.