Shrimp and Asparagus Lemony Pasta
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Category
Entrees
Ingredients
- 6 oz. spaghetti (regular or gluten-free), cooked with 1 Tbsp. olive oil
- ½ bundle asparagus (about 15 average-size spears)
- 1 Tbsp. unsalted butter
- 2 Tbsp. olive oil, divided
- ½ lb. medium shrimp, peeled and deveined
-
1 tsp. The Spice Hunter California Granulated Garlic
- Salt and pepper, to taste
- 2 Tbsp. chicken broth
-
1 tsp. The Spice Hunter Granulated Lemon Peel
- 2 Tbsp. flat-leaf parsley, chopped
- ¼ cup grated Parmesan cheese
- 1 lemon, for squeezing over top
Directions
Cook spaghetti with olive oil according to the package’s instructions.
Meanwhile, trim asparagus to remove fibrous ends. Cut into 1 inch pieces.
In a large deep pan add 1 Tbsp. butter and 1 Tbsp. olive oil. Cook asparagus for 5 minutes and then remove from the pan.
In the same pan, add in remaining olive oil and add shrimp, garlic, salt and pepper. Stir for about 1 minute.
Arrange shrimp in a single layer and cook for 2 minutes, then flip and cook for 2 minutes on the other side.
Add chicken broth, lemon peel and parsley and stir for 1 minute.
Add the asparagus and pasta and toss to combine.
Top with Parmesan cheese and serve with lemon wedges for squeezing.
