Fresh, light and super delicious! Each bite contains succulent shrimp, lightly sauteed asparagus and healthy whole wheat pasta blanketed in a light cream sauce with a touch of lemon. This is a great dish to share with friends and family; especially shrimp fans!
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| "Fresh, Light, Delicious ~ it's a hit!" |
INGREDIENTS:
1
lb. whole wheat linguine (gluten free or your favorite pasta)
1
1/2 cup heavy cream
1
cup plain Greek yogurt
2/3
cup chicken stock
Zest
from one lemon
1/2
teaspoon white pepper
2
Tbs. olive oil
2
Tbs. shallot, finely chopped
3-4
garlic cloves, crushed and shopped
1
lb. fresh shrimp
1
lb. asparagus, trimmed and cut into bite sized pieces
1/2
cup fresh Parsley, chopped
Juice
from one lemon
1/2
cup Feta cheese, crumbled
PREPARATION:
1. Prepare pasta according to package
directions. Rinse, toss with 1 1/2 Tbs.
olive oil and set aside.
2. In a saucepan, combine heavy cream, Greek
yogurt and chicken stock. Bring to a low
boil, reduce heat and simmer until sauce begins to thicken (about 10 minutes.)
3. Note:
If you prefer a thicker sauce, add 1 Tbs. flour; stir to remove all
lumps.
4. Remove sauce from heat, add lemon zest and
white pepper, stir and set aside.
5. In a large skillet, sauté shallots,
garlic, shrimp, and asparagus in olive oil over medium heat. Cook until shrimp are opaque (about 4-8
minutes depending on the size of shrimp you are using).
6. Sprinkle parsley and lemon juice over
shrimp mixture and give it a quick stir.
7. Add sauce to pan, mix well and bring to a
low boil.
8. Add pasta and gently mix to combine. Cook for about 3 minutes to heat.
9. Sprinkle Feta over each dish.
10.
Serve and enjoy!
