|6 servings per recipe|
Amount per serving
% Daily Value*
|Total Fat 6g||8%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 7g||25%|
|Total Sugars 4g|
Includes 0g Added Sugars
|Vitamin D 0mcg||0%|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
1 Tbsp olive oil
3 cloves garlic, minced
1 tsp crushed red pepper flakes
1 jalapeño, sliced
2 small leeks, tops removed, thinly sliced
4 cups water
12 oz whole-wheat linguine pasta
12 oz frozen peeled & deveined shrimp
2 cups chopped asparagus
1 lemon, juiced
1/4 cup minced fresh parsley
1/4 cup shredded parmesan cheese
In a large, deep skillet, heat oil over medium. Add garlic, pepper flakes, jalapeño & leeks. Saute 4-5 minutes or until softened, stirring throughout.
Add water & pasta to skillet. Increase heat to medium-high. Cover & cook 12-14 minutes or until pasta is al dente & liquid has thickened slightly, stirring occasionally.
Add shrimp & asparagus to skillet. Cover & cook 4-5 minutes or until shrimp are cooked & asparagus is crisp-tender. Remove from heat & stir in lemon juice.
To serve, top with parsley & cheese.