Shrimp and Veggie Pasta – 21 Day Fix Approved

Rich, yet light, a quick pan sauce made from ripe cherry tomatoes is the perfect background to fresh shrimp,
asparagus, and basil in this springtime favorite.

Yields: 4 servings  (approx. 1½ cups each)

Portion Fix Containers: (per serving): 2 Green, 1 Red, 1 Yellow

Ingredients:

• ½ cup low-sodium organic chicken broth
• 2 tsp. cornstarch
• 1 Tbsp. olive oil
• 4 cups halved cherry tomatoes
• ½ cup chopped onion (approx. 1 medium)
• 1 Tablespoon minced garlic
• 1 tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• ¼ tsp. cayenne pepper
• 1 cup dry white wine (or chicken broth)
• 40 spears asparagus, cut into 1-inch pieces (can sub zucchini coins, broccoli, green beans, mushrooms or a mix of all)
• 3 cups raw medium shrimp, peeled and deveined (approx. 1 lb.)
• 2 cups cooked whole wheat linguine
• ¾ cup torn basil leaves

Directions:

1. Combine broth and cornstarch Set aside.
2. Heat oil in large nonstick skillet over medium-high heat until fragrant.
3. Add tomatoes, onion, garlic, salt, pepper, and pepper flakes; cook for 5 to 7 minutes, stirring frequently, or until tomatoes begin to soften.
4. Add wine; cook, stirring frequently, for 2 to 3 minutes, or until wine has almost evaporated.
5. Add asparagus and broth mixture. Bring to a boil; cook, stirring frequently, for 2 to 3 minutes.
6. Add shrimp; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque, most liquid is absorbed, and a thick sauce has formed.
7. Add linguine; cook, stirring frequently, for 1 to 2 minutes, or until pasta is heated through. Remove from heat.
8. Add basil; serve immediately.