Mike Garten
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Cal/Serv: 524
Yields: 4 servings
Total Time: 0 hours 20 mins
12 oz.
whole-wheat spaghetti
1 1/2 lb.
asparagus, trimmed, cut into thirds
2
cloves garlic, chopped
2 tbsp.
olive oil, divided
kosher salt
1 lb.
large peeled and deveined shrimp
1/2 tsp.
red pepper flakes, plus more for serving
1/2 c.
flat-leaf parsley, chopped
grated parmesan, for serving
- Heat oven to 425°F. Cook pasta per package directions. Reserve 1 cup pasta cooking water; drain pasta and return to pot.
- On rimmed baking sheet, toss asparagus and garlic with 1 tbsp. oil and 1/4 tsp. each salt and pepper. Zest lemon and set zest aside. Halve lemon and place on baking sheet, cut sides down; roast 4 min.
- Meanwhile, toss shrimp with remaining Tbsp oil, then red pepper, 1/2 tsp. salt, and 1/4 tsp. pepper. Nestle shrimp on tray with asparagus and continue roasting until shrimp are opaque throughout and asparagus is just tender, 5 to 7 min. more.
- Transfer lemons to plate, then transfer vegetables, shrimp, and any pan juices to pot with pasta. Squeeze roasted lemon halves over top and toss to combine, adding some reserved pasta water if pasta seems dry. Toss with parsley and serve sprinkled with reserved lemon zest, grated Parmesan, and additional red pepper if desired.
Nutrition per serving: 524 cal, 33 g pro, 77 g carb, 11 g fiber, 3.5 g sugars (0 g added sugars), 13 g fat (2 g sat fat), 145 mg chol, 1,073 mg sodium
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March 19, 2021 at 04:55AM
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Roasted Shrimp and Asparagus Pasta Recipe - Prevention.com
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Pasta
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