Thai Shrimp Scampi

Recipe from Cooking Light

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Yields four servings

INGREDIENTS

• 8 oz. uncooked multigrain spaghetti
• 8 oz. asparagus, trimmed and cut into 1½ inch pieces
• 2 teaspoons canola oil
• 2 tablespoons minced fresh lemongrass
• 3 garlic cloves, minced
• ⅔ Cup light coconut milk
• ⅓ Cup unsalted chicken stock
• 1 tablespoon Thai green curry paste
• 3/4 teaspoon kosher salt
• 12 oz. medium shrimp, peeled and deveined
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint

DIRECTIONS

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain; return to pan.
2. Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; sauté 30 seconds. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally.
3. Stir shrimp mixture, cilantro and mint into pasta mixture.

Nutrition Report Card

• 354 Calories
• 6 Grams Fiber
• 24 Grams Protein
• 604 Milligrams Sodium
• 49 Grams Carbs