Mediterranean Asparagus Shrimp with Pasta
This dish not only pleases your eyes, but also satisfies your palates. It's packed with heart-healthy ingredients, and it tastes refreshingly delicious.
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, fusilli
or penne, preferably whole wheat |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | small |
yellow onion
chopped |
|
| 8 | ounces |
asparagus
ends trimmed, and cut into 1-inch pieces |
|
| 8 | ounces |
shrimp
peeled and cleaned |
|
| ½ | cup |
cherry tomatoes
or grape tomates, halved |
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 |
roasted red bell peppers
slice into strips |
|
|
| 1 | tablespoon |
lemon juice
or to taste |
|
| ¼ | cup |
kalamata olives
pitted and coarsely chopped |
*
|
|
salt and black pepper
to taste |
*
|
||
| ½ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, fusilli
or penne, preferably whole wheat |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | small |
yellow onion
chopped |
|
| 231.2 | ml/g |
asparagus
ends trimmed, and cut into 1-inch pieces |
|
| 231.2 | ml/g |
shrimp
peeled and cleaned |
|
| 118 | ml |
cherry tomatoes
or grape tomates, halved |
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | each |
roasted red bell peppers
slice into strips |
|
| 15 | ml |
lemon juice
or to taste |
|
| 59 | ml |
kalamata olives
pitted and coarsely chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
feta cheese
crumbled |
|
Directions
Bring a large pot of salted water to a boil. Cook the pasta until desired consistency, 10 to 12 minutes. Drain and return to the pot. Set aside with a lid on.
Meanwhile in a large nonstick skillet, add the olive oil, and heat over medium heat until hot.
Add the onions, stirring often, and cook unit the onions are soft and browned, about 6 minutes.
Add the asparagus, and cook for about 3 minutes until the asparagus become brightly green. Stir in the shrimp, and cook about 4 minutes or until the shrimp are almost pink.
Add the cherry tomato, garlic and roasted bell pepper, stirring to combined, and cook for another 3 to 5 minutes until the shrimp are completely cooked and asparagus are tender.
Remove from the heat, and stir in the lemon juice and olives. Season to taste with salt and black pepper.
Divide between two serving plates, and sprinkle with feta cheese. Serve warm.
