Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1/2 to 3/4 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• 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
• Fresh grape or Roma tomatoes 1 cup halved or chopped $3.99 or $2.79/lb
• Dry pasta from pantry 6 to 8 oz spaghetti, linguine, or short pasta pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6 to 8 oz dry pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, trim and cut 1/2 to 3/4 lb Green Asparagus into 2-inch pieces. Slice 8 oz mushrooms, thinly slice 1 bunch Green Onions, mince 3 cloves Garlic, chop 1/2 bunch Parsley, and halve 1 cup grape tomatoes or chop Roma tomatoes. Pat 12 oz shrimp dry and season lightly with salt and pepper.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Add the shrimp and cook 1 to 2 minutes per side until just pink. Transfer to a plate.
4. Add another tablespoon oil if needed, then cook the mushrooms 3 to 4 minutes until browned. Add asparagus and the white parts of the green onions; cook 2 minutes. Stir in garlic and tomatoes and cook 1 minute more.
5. Pour in 3/4 cup chicken broth and simmer 2 to 3 minutes. Add the drained pasta, shrimp, half the parsley, and a splash of pasta water. Toss until glossy and lightly saucy. Add more pasta water as needed.
6. Taste and season with salt and pepper. Finish with the green onion tops and remaining parsley, then serve immediately.