Asparagus & Shrimp with Brown Rice Pasta

  • By Taste of Home
  • •
  • 28 Feb, 2020
  • •
Ingredients (use Organic where possible):
  • 3 ounces uncooked Trader Joe's Organic Brown Rice & Quinoa Spaghetti Pasta
  • 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1/4 teaspoon Pink Himalayan Salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil, divided
  • 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped seeded tomato, peeled
  • 4 garlic cloves, minced
  • 2 teaspoons chopped green onion
  • 1/2 cup white wine or organic chicken broth
  • 1-1/2 teaspoons minced fresh basil
  • 1-1/2 teaspoons minced fresh oregano
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh thyme
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges
    • Directions:
    • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with Pink Himalayan Salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
    • In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
    • Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.