Name: Shrimp and Asparagus Rotini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: tri-colour rotini: 2 cups; olive oil: 1 tablespoon; shrimp: 1 pound raw and peeled; asparagus: 2 cups; shallots: 1 tablespoon; garlic: 2 teaspoons; chicken broth: 1/2 cup no salt added; lemon zest: 1 tablespoon; tarragon: 2 tablespoons; black pepper: 1/8 teaspoon ground

Ingredients

Adjust Servings:

	2 cups tri-colour rotini dry

	1 tablespoon olive oil
	1 pound raw and peeled shrimp (choose frozen shrimp without phosphate additives)
	2 cups asparagus trimmed and cut into 1-inch pieces
	1 tablespoon shallots minced
	2 teaspoons garlic minced

	1/2 cup no salt added chicken broth
	1 tablespoon lemon zest
	2 tablespoons tarragon chopped
	1/8 teaspoon ground black pepper

Nutrient Analysis
PER SERVING: 1/4 of recipe RENAL EXCHANGE: 2 Starch + 3 Protein + 1 Vegetable
Calories	335Kcal
Protein	31g
Carbohydrates	39g
Fibre	4g
Total Fat	6g
Saturated Fat	1g
Cholesterol	172mg
Sodium	200mg
Potassium	530mg
Phosphorus	335mg

Brighten up your salad with this pasta from Northern Italy. Try tri-colour rotini for a colourful twist! You can enjoy this recipe hot or cold. It makes a great salad “on the go”.

Shrimp and Asparagus Rotini:
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Ingredients

2 cups tri-colour rotini dry
1 tablespoon olive oil
1 pound raw and peeled shrimp (choose frozen shrimp without phosphate additives)
2 cups asparagus trimmed and cut into 1-inch pieces
1 tablespoon shallots minced
2 teaspoons garlic minced
1/2 cup no salt added chicken broth
1 tablespoon lemon zest
2 tablespoons tarragon chopped
1/8 teaspoon ground black pepper

Preparation

1 Done	Bring water in a large saucepan to a boil. Cook pasta for approximately 10 minutes until “al dente”, or tender, but firm. Drain and set aside.
2 Done	Heat oil in a large skillet over medium-high heat. Add the shrimp and sauté until they become pink. Remove them from the skillet.
3 Done	In the same skillet, sauté the asparagus with the shallot and garlic over medium heat. Add the chicken stock, lemon zest, tarragon, and black pepper and bring the mixture to a simmer (approximately 5 minutes, uncovered). Once the liquid in the skillet has reduced by half, add the shrimp and rotini to the skillet. Toss together and serve immediately. Enjoy.