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Lemon Shrimp with Asparagus
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 BOARD SPONSORS: ![]()
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