Garlic Shrimp & Lemon Asparagus Pasta with Bell Pepper Tomato Sauce (Gluten Free, Dairy Free)

Shrimp & Asparagus with Bell Pepper Tomato SauceSometimes you just need a giant bowl of pasta. But to make it more balanced, I like to throw in a ton of veggies in the form of a sauce and tossed-in veg, and some good protein. In this recipe, I went wild-caught shrimp from my local Whole Foods Market (Montgomery County) because shrimp are so versatile! They're a great canvas to incorporate with just about any sauce or to top any dish.

I was also pleased to find the first organic asparagus of the season at my local Whole Foods Market, which to me means one thing: spring will be here soon!

This recipe screams warm weather to me -- bright pinks and greens and fresh pops of lemon and tomato make this the ultimate warm-weather spring/summer dish! Now grab yourself a bowl, fill it up, and think warm thoughts. I think spring is just around the corner!

Garlic Shrimp & Lemon Asparagus with Bell Pepper Tomato Sauce
Serves: Makes 2 large servings
Ingredients
  • 1/2 pound of wild-caught shrimp (I get mine from Whole Foods Market)
  • 4-5 stalks organic asparagus, cut into 1-inch pieces
  • 1 lemon
  • 1 red bell pepper
  • 1/2 cup grape tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 cup fresh basil
  • a few pinches mineral real salt or sea salt
  • 1 TBSP diced garlic
  • 1 TBSP diced shallots
  • 1/2 tsp avocado oil
  • 2 cups gluten free pasta (my favorite is brown rice pasta)
Instructions
  1. Pre-heat the oven to 400° F.
  2. Cut the bell peppers into strips.
  3. On a parchment-lined baking sheet, add 1/4 tsp avocado oil and spread evenly around the parchment.
  4. Add bell peppers and tomatoes to parchment-lined sheet, and season with rosemary, oregano, and a few pinches of salt.
  5. Roast for 10 minutes before turning the peppers and tomatoes (they should be blistered on one side), and then roast on the other side for about 10 minutes until blistered.
  6. Once slightly cooled, add the basil along with the roasted peppers and tomatoes to a small saucepan, and using in immersion blender, pulse until a sauce forms. Note: you can do this in a food processor or blender instead. Set the sauce aside.
  7. Meanwhile, on a separate parchment-lined baking sheet, add the asparagus and toss with a generous squeeze of lemon juice and a few pinches of salt. Lay the asparagus flat, and bake at 400°F for about 8 minutes, flipping the pieces mid-way for even roasting.
  8. Meanwhile, season the shrimp with some salt and a generous squeeze of lemon juice.
  9. In a pan, heat a 1/4 tsp of avocado oil (on medium heat), and saute diced garlic and shallots with the shrimp. Cook on the first side for about 3 minutes (until pink), then flip and cook for another 3-4 minutes until done. Remove from heat and set aside.
  10. Meanwhile, bring a large pot of water to a rolling boil, and cook the pasta according to the directions on the package. When done, strain, and add back into the pot.
  11. Toss the sauce, shrimp, and asparagus into the pasta.
  12. Serve immediately.

Shrimp & Asparagus with Bell Pepper Tomato Sauce

Shrimp & Asparagus with Bell Pepper Tomato Sauce Shrimp & Asparagus with Bell Pepper Tomato Sauce Shrimp & Asparagus with Bell Pepper Tomato Sauce Shrimp & Asparagus with Bell Pepper Tomato Sauce Shrimp & Asparagus with Bell Pepper Tomato Sauce

Shrimp & Asparagus with Bell Pepper Tomato Sauce  

Garlic Shrimp & Lemon Asparagus Pasta (Gluten Free, Dairy Free)


Thanks to Whole Foods Market Montgomery County for generously supplying the ingredients for this recipe, and thanks to you for reading!