YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Shrimp Pasta with Roasted Asparagus
Savor a delightful balance of tender shrimp and whole wheat pasta enveloped in a light, creamy lemon garlic sauce, paired with perfectly roasted asparagus. This vibrant dish offers a refreshing citrus zing, aromatic garlic notes, and a satisfying texture that makes it a wholesome dinner choice.
INGREDIENTS
6 oz Shrimp
1.5 oz Whole Wheat Pasta (dry)
2 tbsp Light Cream Cheese
1 tbsp Lemon Juice
2 cloves Garlic (minced)
1 tsp Olive Oil
6 spears Asparagus
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the asparagus in the oven for about 10-12 minutes until tender and lightly browned.
While the asparagus roasts, cook the whole wheat pasta in boiling water according to package instructions until al dente. Drain and set aside.
Pat the shrimp dry and season lightly with salt and pepper. In a skillet over medium-high heat, add half of the olive oil and sauté the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.
Remove the shrimp from the skillet. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Lower the heat to medium and add the light cream cheese and lemon juice to the skillet, stirring until a smooth, creamy sauce forms. If needed, add a splash of pasta water to loosen the sauce.
Return the shrimp to the skillet and toss to coat with the sauce. Add the cooked pasta and gently mix until everything is well combined and heated through.
Plate the creamy shrimp pasta and serve with roasted asparagus on the side. Adjust salt and pepper to taste before serving.