INGREDIENTS
2 tablespoons extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
8 ounces whole-wheat rotini or penne
1 ¾ cups low-sodium chicken broth
1 ½ cups water
1 tablespoon lemon zest
¼ teaspoon salt
¼ teaspoon ground pepper
12 ounces asparagus, trimmed and cut into 1-inch pieces
12 ounces cooked shrimp, halved
4 teaspoons lemon juice, or more to taste
Chopped tarragon or basil for garnish
¼ cup crumbled feta (optional)
DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add pasta, broth, water, lemon zest, salt and pepper. Cover and bring to a boil; uncover, reduce heat to medium-high and cook, stirring frequently, for 8 minutes.
3. Add asparagus and cook, stirring, until tender, about 4 minutes. Remove from heat and stir in shrimp and lemon juice. Cover and let stand for a few minutes until the shrimp are heated through.
4. Serve sprinkled with herbs and/or topped with feta, if desired.
credit: eatingwell.com