Pasta With Shrimp and Asparagus

Pasta With Shrimp and Asparagus Photo
Categories: Dinner, Kid-Friendly, Lunch
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Servings: 4


8 ounces penne pasta

4 teaspoons olive oil

1 bunch asparagus (about 20 spears), trimmed and cut into 1-inch pieces

1 ½ pounds large raw shrimp, peeled and deveined

2 cups cherry tomatoes

¼ cup fresh basil, chopped

2 garlic cloves, minced

½ teaspoon dried oregano

1 - 2 cups reduced-sodium chicken broth

1/2 - 1 cup dry white wine (can substitute broth)

¼ cup Parmesan cheese, grated


  1. Cook pasta according to package directions, omitting fat and salt, and reserving ½ cup of cooking water.
  2. Heat oil in a large skillet over medium-high heat. Add asparagus and sauté for 5 minutes. Transfer asparagus to a bowl and set aside.
  3. Add shrimp to the skillet and sauté 2-3 minutes, or until shrimp are just opaque on the outside. Stir in the tomatoes, basil, garlic, and oregano, and sauté mixture for 4-5 more minutes (some of the tomatoes will start to burst). Return asparagus to skillet, and add in the broth and wine. Start with the smaller amount of liquid and add more if necessary. Bring the mixture to a boil, and then reduce the heat and simmer about 4-6 minutes until it thickens.
  4. Toss pasta with shrimp-vegetable mixture, adding some of the pasta water if the mixture seems dry. Top with cheese and serve.


Nutrition Information

(For ¼ of recipe) 540 calories; 55 g carbohydrate; 45 g protein; 11 g fat (2.5 g sat); 9 g fiber; 370 mg sodium. Exchanges: 4 very lean meats; 3 starches; 2 vegetables; 1 fat; 0.5 lean meat substitute.


Side suggestions: Tossed salad.