Shrimp and Asparagus Rotini
Source: Spice it up! Summer 2015

  • Serves 4
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes

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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

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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

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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.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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