Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 oz $6.99
• Green Asparagus

  1 lb $1.99/lb sale
• Kroger® Sliced Baby Bella Mushrooms

  8 oz $3.29
• Private Selection® Campari Tomatoes

  8 oz $3.99
• Fresh Red Hothouse Bell Pepper

  1 $1.67 each
• Jumbo Yellow Onions

  1 medium $0.99/lb
• Shallots

  1 small $3.99/lb
• Garlic

  4 cloves $0.69 each
• Fresh Organic Lemon

  1 $0.99 each
• Parsley

  2 tbsp chopped $1.29 each
• Simple Truth Organic® Basil

  1 tbsp chopped $2.49
• Simple Truth Organic® Oregano

  1 tsp chopped $2.49
• dried pasta (pantry)

  6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1 cup pasta water, then drain.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Slice 8 oz baby bella mushrooms, halve 8 oz Campari tomatoes, thinly slice 1 red bell pepper, 1 medium onion, and 1 small shallot. Mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley, 1 tbsp basil, and 1 tsp oregano.
3. Pat dry 12 oz shrimp and season with salt, black pepper, and a little of the lemon zest.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the shrimp for 1-2 minutes per side until just pink. Remove to a plate.
5. Add another 1 tbsp oil if needed. Cook the onion, shallot, mushrooms, and bell pepper for 6-8 minutes until softened and browned. Add the asparagus and cook 2 minutes more.
6. Stir in the garlic and oregano and cook 30 seconds. Add the tomatoes and cook 2-3 minutes until they just begin to collapse.
7. Add 1/2 cup reserved pasta water, half the lemon juice, and the remaining lemon zest. Simmer briefly to create a light sauce.
8. Add the pasta and toss well. Return the shrimp and any juices to the skillet, then fold in the parsley and basil. Add more pasta water as needed until glossy and lightly sauced.
9. Taste and adjust with more lemon juice, salt, and pepper. Serve immediately.