This is a GREAT light dinner option! It tastes so fresh that I think it’s perfect for a spring or summer dinner. I love the combination of these simple ingredients, but I’m a sucker for pasta, shrimp, asparagus, and anything smothered in marinara sauce! You can always opt to make your own marinara sauce, but it’s pretty equivalent in calories to use a jarred one. However and whenever you decide to add this to your dinner rotation, I hope you find it as satisfying as I did!
Baby Pasta Shells with Shrimp, Asparagus, and Marinara Sauce
Adapted from Skinny Taste
6 oz whole wheat pasta (I used baby shells)
1 bunch thin asparagus, tough ends removed
1 1/2 cups marinara sauce
1/4 cup parmesan
salt and fresh pepper to taste
1 lb. shrimp (shelled and deveined)
Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.
Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente. Two minutes before pasta reaches al dente, add the shrimp and cook until the shrimp is pink and not longer translucent.
While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drain pasta and RESERVE a cup of the pasta water.
Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.
Nutritional Information Per Serving
Fat: 7.7g (2.7 = sat)