Garlic Shrimp with Roasted Asparagus

March 29th, 2013


Nothing says spring like fresh asparagus.  It’s low in calories, high in antioxidants and a good source of fiber…a perfect vegetable to add to your “pre-bathing suite season” diet!  When shopping for asparagus, look for spears that snap and have a nice, tight head….a sure sign of freshness!

Garlic Shrimp with Roasted Asparagus

  • Large bunch of asparagus, snap off the tough ends
  • 3 tsp of olive oil
  • 1 pound peeled, de-veined shrimp
  • 3 cloves of garlic
  • 1/2 cup of parsley
  • 1 tsp kosher salt

Whole wheat pasta, cooked according to the box instructions

Preheat oven to 400 degrees.  Drizzle the asparagus with one teaspoon of olive oil and sprinkle with a pinch of Kosher salt. Then roast for 15 minutes in a 400 degree oven.

While the asparagus is roasting, mash garlic, parsley and salt together to form a paste (I like to use a mortar and pestle).
Heat 2 teaspoons of olive oil in a pan over high heat until very hot but not smoking. Add the shrimp and sauté until pink (about 3 minutes). Add in the garlic paste and toss to coat for another 3 minutes. Serve with whole wheat pasta tossed with roasted asparagus cut into 2 inch long pieces.

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