Updated Feb 6, 2020Chatelaine
garlic cloves, minced
yellow bell pepper, sliced
asparagus, trimmed and cut into 1-in. pieces (3 cups)
thinly sliced red onion
frozen large shrimp, thawed and peeled
finely grated parmesan
- COOK pasta following package directions. Drain, reserving 1 cup cooking liquid.
- MELT butter and oil in a large frying pan over medium. Add garlic and pepper flakes, and cook 1 min. Add pepper, asparagus, onion and salt. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 min. Stir in shrimp and 3/4 cup reserved cooking liquid. Cook, stirring until shrimp are pink, 3 to 4 min. Add reserved liquid as needed.
- ADD pasta, basil and cheese, tossing until combined.
Prep tip: Pre-chopping garlic can compromise its flavour, which is why we prefer to chop immediately before use.
NutritionCalories 503, Protein 32 g, Carbohydrates 51 g, Fat 19 g, Fibre 3 g, Sodium 798 mg. Excellent source of vitamin C
Chatelaine Quickies: Provencal pan salmon