• Sarah Kreiner

Garlicky Shrimp & Asparagus Pasta


I know we will probably get another snow storm and I'll probably wear my long johns for another month. But this streak of decent weather and sunshine has already got me thinking of different meals. This pasta is full of vegetables so that you don't have to have much pasta. Measure out your pasta 1/4 cup cooked for women and 1/2 cup cooked for men. I promise you that you won't feel like you are missing out.

Makes two servings

Ingredients:

2 TBS Olive Oil or Grass-fed butter

8-10 stalks of Asparagus Chopped into bite size pieces

1 Yellow Squash Chopped into bite size pieces

1/2 cup chopped red onion

1/4 cup each of white wine and chicken broth

2-4 garlic cloves

2 tsp dried basil or 1 TBS fresh basil

pinch of red pepper flakes

8 oz Shrimp

2 TBS Mayo or heavy cream (I used Cosco avocado mayo)

Spaghetti (I like Trader Joes brown rice pasta)

Italian parsley for garnish

3 TBS Parmesan Cheese

Start boiling the water for your pasta.

Sauté the onion and asparagus in the oil until the onion is just translucent. Add the Chicken broth and white wine and boil until the asparagus is cooked through and some of the liquid is evaporated. Add your pasta to the water and set the timer.

Then add the Yellow squash, herbs, and red pepper flakes, and garlic and sauté for about 3 - 4 more minutes.

Add the shrimp and cook for about 2 minutes on each side.

Add in the Mayo or heavy cream

Measure out your pasta on each plate. 1/4 cup cooked for women and 1/2 cup cooked for men. Top with the shrimp and veggies. Garnish with the parmesan and parsley and enjoy!

#Glutenfree #LowCarb

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