Garlic Shrimp Pasta
Roasted Asparagus
Ingredients
- 1 lb fresh or frozen large shrimp in shells
- 6 oz dried angel hair pasta
- ⅓ cup dry white wine
- 3 Tbsp lemon juice
- 2 Tbsp snipped fresh tarragon or basil
- 2 tsp cornstarch
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper
- 2 cups fresh baby spinach
- ¼ cup snipped oil-packed dried tomatoes
- 2 Tbsp finely shredded Parmesan cheese
Instructions
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
- In a 4- to 5-quart Dutch oven cook pasta in boiling salted water according to package directions. Drain, reserving ½ cup of the cooking water.
- In bowl whisk together wine, lemon juice, tarragon, and cornstarch.
- In Dutch oven heat oil over medium. Add garlic and red pepper; cook and stir 30 seconds. Add shrimp; cook and stir 3 minutes or until shrimp is opaque. Remove shrimp.
- Add wine mixture and reserved pasta cooking water to Dutch oven. Cook and stir until bubbly. Cook and stir 2 minutes more. Stir in pasta, shrimp, spinach, and tomatoes; heat through. Top with cheese.
Side Dish Ingredients
- 1 lb fresh asparagus, trimmed
- ⅛ tsp ground black pepper
- 1 Tbsp olive oil
- 3 Tbsp grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Place asparagus in a 2-quart baking dish. Sprinkle with pepper. Drizzle with olive oil.
- Roast, uncovered, 15 minutes or until crisp-tender, using tongs to lightly toss twice during roasting. Serve sprinkled with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
332
|
58
|
390
|
| Fat (g) | 6 | 5 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 37 | 3 | 40 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 208 | 59 | 267 |
Better Homes and Gardens Meal Plan
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