Pasta with Shrimp and Asparagus
Equipment
- 1 Cooking Pot
- 1 Skillet
Ingredients
Vinaigrette
- 1 cup Penne Pasta (I use gluten free)
- 6 large Shrimp
- 1 tsp Coconut or Olive Oil
- 5 Asparagus chopped
- 1 cup Cherry Tomatoes halved
- 2 cloves Garlic minced
- 1 tsp Lemon Juice
- 1 tbsp Goat Cheese crumbled
- Mrs. Dash Seasoning to taste
Instructions
- Cook the penne.
- Heat 1 tsp of coconut or olive oil in a pan. Add the asparagus. Sauté for 3 minutes.
- Add the halved tomatoes, garlic and sauté for an additional minute.
- Add the shrimp and a squirt of lemon juice.
- Cook for 2-3 more minutes until shrimp becomes pink.
- Drain the penne and add to the pan.
- Add the crumbled goat cheese and serve.
