Description
A delightful and fresh pasta dish perfect for spring evenings, featuring seasonal vegetables and shrimp.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 2 cups asparagus, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add shrimp to the skillet and cook until pink, about 3-4 minutes.
- Stir in asparagus and cherry tomatoes, cooking until asparagus is tender.
- Toss in the cooked spaghetti and Parmesan cheese, mixing well to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
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Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made gluten-free by using gluten-free pasta.
- For a vegetarian option, omit the shrimp and add more vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg