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SHRIMP AND ASPARAGUS PASTA
with roasted tomato cream sauce
Active Time : 30 minutes Total Time : 30 minutes Serves : 4 servingsINGREDIENTS
- 8 ounces gluten free corn & quinoa linguine pasta
- 1 tablespoon 100% pure olive oil
- 1 pound uncooked shrimp peeled and deveined
- 1/2 pound fresh asparagus cut into thirds
- 1 tablespoon chopped garlic
- 1 15 ounce jar creamy Alfredo pasta sauce
- 1 14.5 ounce can fire roasted diced tomatoes with garlic drained
- 1/2 cup fancy shredded Italian style Parmesan cheese
- 1/4 cup chopped fresh basil leaves
DIRECTIONS
Prepare pasta according to package directions; drain.
Meanwhile, in large skillet, heat oil over medium-high heat. Add shrimp, asparagus and garlic; salt and pepper to taste.
Sauté until shrimp is opaque in color and cooked through (about 6-8 minutes). Add Alfredo and drained tomatoes; bring to a simmer.
Remove from heat; add pasta, cheese and basil. Toss to coat.