Pasta with Asparagus and Shrimp
Date: Oct. 29th, 2018 - 1:00 PM
Ingredients
12 ounces fresh or frozen medium shrimp in shells
6 ounces dried whole wheat bow tie pasta
12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons snipped fresh lemon thyme or thyme, or ½ teaspoon dried thyme, crushed
⅓ cup fat-free half-and-half
Preparation
- Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. In a large saucepan, cook pasta according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain pasta mixture and return to pan.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and dried thyme (if using). Cook and stir for 10 seconds. Add shrimp; cook for 2 to 3 minutes or until shrimp turn opaque, stirring frequently. Stir in half-and-half; reduce heat. Heat through. Remove from heat.
- Add shrimp mixture and fresh thyme (if using) to the pasta mixture in pan. Toss to coat. Serve warm.
