Shrimp and Asparagus Pasta
If you’re looking for a quick and healthy dinner, look no further. You can whip up this delicious meal in 20 minutes, and I guarantee it will taste like you slaved away in the kitchen for hours!
This recipe makes 4 servings
INGREDIENTS:
1 pound shrimp (deveined and peeled)
16 ounces uncooked penne (bowtie or rotini also work great) pasta (or 17 ounces cooked pasta)
1 bunch asparagus
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
2 tbsp grated parmesan cheese
INSTRUCTIONS
Add water to a medium-sized pot and bring to a boil. Once water is boiling, add uncooked pasta and cook until al dente, stirring frequently.
Place a medium-sized pan over medium heat, and add 1 tbsp olive oil.
Wash asparagus and pat dry.
Cut ends off asparagus, and then cut asparagus into thirds.
Add asparagus into the pan with oil. Season with salt, pepper, and garlic powder, and let asparagus brown in the pan.
Once pasta is cooked, drain the pasta and set aside.
Rinse and pat dry shrimp, removing as much moisture as possible.
Once asparagus have browned and softened, add shrimp into the pan. Cook for 3-4 minutes.
To serve, add pasta to a bowl or plate, drizzle with olive oil, add shrimp and asparagus, and top with parmesan cheese.
HELPFUL TIPS
Cut down on the cooking time even more with precooked pasta. Use leftover pasta from a previous meal, or try out these pre-cooked pasta packs that are great for an even quicker meal!
If you aren’t a fan of shrimp, you substitute chicken sausage, grilled chicken, or ground turkey for a great source of protein. If asparagus isn’t your thing, try broccoli instead!
If you are using cooked pasta, whether leftover or store bought, microwave the pasta right before serving, and then prepare the dish according to instruction #9 in the list above.
You can certainly use frozen shrimp for this recipe! Open the bag straight from the freezer, and add hot water to the bag. Then, let it sit on the sink for five minutes to allow the shrimp to thaw. After five minutes, drain the water, and repeat the process once more. Add hot water, and let it sit for another five minutes. This will melt all the ice, and will defrost the shrimp quickly. After the second round of five minutes, drain the shrimp and pat dry before cooking.
To prevent oil from splattering all over your stove when cooking, check out my favorite brand of splatter screens! You can also use them to drain liquid from washed veggies or excess liquid in a pan, or use them as a cooling rack for cookies!
If you make this recipe, be sure to tag me on Instagram @katerinafaith so I can see your delicious creations!
For a video of this recipe, click here.
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