Description
Quick and easy lemon shrimp one-pot pasta. This meal is on the table in under 30 minutes, with only one pot to wash up afterwards!
Ingredients
- 1 Tablespoon Olive Oil
- 14 ounces, weight Raw, Shelled Shrimp
- 4 cloves Garlic, Minced
- ½ teaspoons Dried Basil
- 3 cups Low Sodium Chicken Broth
- 2 whole Lemons (juice And Zest)
- 12 ounces, weight Uncooked Whole Wheat Pasta (rotini, Penne, Fusilli)
- 1 pound Asparagus, Cut Into One-inch Pieces
- ¾ cups Milk
- 1 Tablespoon Cornstarch
- ½ cups Grated Parmesan Cheese
- Salt And Pepper, to taste
Preparation
Heat the olive oil in a large, non-stick skillet over medium heat. Season the shrimp with salt and pepper and add them to the hot skillet. Cook, flipping them once or twice until they are completely pink, 2-3 minutes. Remove the shrimp to a plate and cover with tin foil to keep them warm.
Add a bit more olive oil to the skillet if needed, and add the garlic and basil, stirring constantly for about 20-30 seconds. Add the chicken broth, lemon juice and pasta and stir to combine. Bring the mixture to a high simmer, and cook, stirring occasionally for 10-12 minutes, or according to your package instructions for al dente. There will still be a bit of liquid left in the skillet.
Add the asparagus and lemon zest, cover skillet and cook for 2 minutes until the asparagus is tender.
While the asparagus is cooking, whisk together the milk and cornstarch in a small bowl. Stir this mixture into the pasta, along with the cooked shrimp and Parmesan cheese. Cook, stirring, for another 1-2 minutes until the sauce is thickened and the shrimp are heated through.
