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A menu from the Froghaven Recipe Book

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Shrimp Asparagus Pasta

A quick and tasty light dinner.

6 ozs. cooked whole wheat angel hair pasta or vermicelli

8 oz. shelled, deveined, cooked shrimp

Handful of trimmed asparagus, steamed, cut in bite-sized pieces

3 Tbsp. olive oil (divided)
2 Tbsp flour
1 teas chicken bouillon granules
1 cup low fat milk
2 Tbsp chopped onions
1 clove garlic, chopped fine
3 Tbsp. chopped peppers
             (your choice Bell, Poblano, Jalapeno)
1/4 teas. File' powder (optional)
seafood seasoning (optional)
1/4 cup grated cheese Parmesan or Asiago
1/4 teaspoon fresh ground pepper

In a large frying pan, heat 1 Tbsp. olive oil and add onions, peppers and garlic.  Heat until onion is tender.  Remove these ingredients to a small bowl or plate. 

Add remaining oil, heat, and add flour, mixing until bubbling, then add chicken bouillon granules.  Slowly add milk, mixing to a smooth consistency.  Add grated cheese and mix in.

Add cooked shrimp, steamed asparagus pieces, and onion mixture. Season with File', seafood seasoning and ground pepper.  Heat through and pour over pasta or serve separately with pasta. 

Serve with additional grated cheese if you wish.

Serves 2 generously. 


Increase the  fiber by serving with other fresh vegetables like tomatoes on the side, or having a slice of whole grain bread.



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