Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 1/2 pound uncooked shrimp, peeled & deveined, 16-20 count
- 1/2 teaspoon black pepper
- 8 asparagus spears, cut into 2-inch pieces
- 1/2 cup mushrooms, sliced
- 1/2 cup zucchini, diced into thin pieces
- 1/2 cup tomato, diced
- 2–4 cups spinach
- 4 garlic cloves, minced and diced
- 2 teaspoons green onion, diced
- 1/2 cup low-sodium (or no-added sodium) chicken broth
- 2 teaspoons fresh basil, minced
- 2 teaspoons fresh parsley, minced
- 1/4 cup shredded Parmesan cheese
Instructions
- Prepare your pasta according to the package directions.
- Clean your shrimp and then season with black pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add your shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. (I used a small skillet and cooked my shrimp as my veggies started cooking. Is it one more dish to wash? Yes, but for me it ensured my shrimp was cooking after I started cooking my veggies and didn’t get too tough).
- Add in the same skillet the remaining tablespoon of oil and stir-fry the ‘veggies’. For me that was asparagus, mushrooms, zucchini, tomato, garlic, and green onion. Sauté until vegetables are crisp-tender, about 5-7 minutes. Add your chicken broth and/or wine and all the fresh herbs and black pepper.
- Add your cooked pasta and shrimp back to the pan and mix altogether. If you’re using spinach, add it now! Cook and stir until heated through, 1-2 minutes.
- Sprinkle with Parmesan cheese. Spritz with lemon, if you have and are using. Serve and enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: Dinner