Robert D.

Lemon Shrimp with Asparagus Recipe

8 ounces uncooked rotini or other small-shaped pasta
1/2 pound fresh asparagus
1/2 cup lemon juice
3 cloves garlic, minced
1 tablespoon brown sugar, packed
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1 pound medium to large raw shrimp, cleaned with tail off
(or 2 cups frozen shrimp)
1 cup sliced green onions
1/4 cup grated parmesan cheese
Salt and pepper to taste

Wash asparagus and break off tough large ends. Cut asparagus in to bite-sized pieces. Cook pasta according to directions. During last couple minutes while pasta is cooking, add the asparagus and cook until crisp-tender. Drain and keep warm.

Combine lemon juice, garlic, brown sugar, red pepper flakes and olive oil and mix well. Add shrimp and green onion and toss to coat. Heat a large nonstick skillet over medium-low heat until hot. Add shrimp mixture and cook over medium low heat until shrimp turns pink, 3-5 minutes. Add cooked pasta and asparagus and toss to coat. Sprinkle with parmesan cheese and serve immediately.

Makes 4 Servings
Serving Size: 12 ounces


Nutrients per serving:
Calories: 361
Total fat: 7 grams (17% of calories)
Saturated fat: 2 grams
Cholesterol: 235 mg
Sodium: 364 mg
Carbohydrate: 40 grams (45% of calories)
Protein: 33 grams (37% of calories)
Dietary fiber: 3 grams

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