Shrimp, Asparagus & Burst Tomato Pasta
A quick seafood pasta with tender shrimp, sweet spring asparagus, and burst tomatoes in a light garlic-parsley sauce. Seasonal for Washington in March and distinct from your recent lemon-garlic and spicy seafood pastas by keeping the flavor profile herb-forward and not citrusy or chili-driven.
Back to full listIngredients
- Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
- Green Asparagus 1/2 lb $1.99/lb sale
- Kroger® Fresh Grape Tomatoes 10 oz $3.99
- Green Onions 1 bunch $1.50
- Garlic 3 cloves $1.50 each
- Parsley 1/2 bunch $1.69
- Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
- Dry pasta from pantry 6 to 8 oz spaghetti or linguine pantry
Instructions
- Bring a large pot of salted water to a boil. Cook 6 to 8 oz pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Trim 1/2 lb asparagus and cut into 2-inch pieces. Halve the 10 oz grape tomatoes. Thinly slice 1 bunch green onions, mince 3 cloves garlic, chop 1/2 bunch parsley, and pat 12 oz shrimp dry.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp, season with salt and pepper, and cook 1 to 2 minutes per side until just pink. Remove to a plate.
- Add a little more oil if needed. Cook asparagus and the white parts of the green onions for 2 minutes. Add garlic and tomatoes and cook 2 more minutes until the tomatoes begin to soften and burst.
- Pour in 3/4 cup chicken broth and simmer 2 minutes. Add drained pasta, shrimp, half the parsley, and a splash of pasta water. Toss until lightly saucy.
- Season to taste with salt and pepper. Finish with the green onion tops and remaining parsley and serve.
Cook time: 25 minutes
Estimated cost: $11-14
Health notes: Lean, high-protein, and relatively light with a broth-based sauce and plenty of vegetables.
Drink pairing: Pinot Grigio