Ingredients:
- 1 pound (450g) pasta (linguine, fettuccine, or spaghetti), use Gluten-free pasta for diet adaptation
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup (80g) sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1/2 cup (120ml) chicken broth or vegetable broth
- 1/4 cup (60ml) heavy cream (optional, for extra richness)
- 1/4 cup (10g) grated Parmesan cheese, plus extra for serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
- Lemon wedges, for serving (optional)
Instructions:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds (don't let it burn!). Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt, pepper, and red pepper flakes (if using). Remove shrimp from skillet and set aside.
- Add asparagus and sun-dried tomatoes to the skillet. Sauté until asparagus is tender-crisp, about 3-5 minutes.
- Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute. Stir in chicken broth and heavy cream (if using). Bring to a simmer and cook for 2-3 minutes to allow the sauce to thicken slightly.
- Add cooked pasta and shrimp back to the skillet. Toss to coat evenly with the sauce. Add Parmesan cheese, parsley, and basil. Toss again. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
- Serve immediately, garnished with extra Parmesan cheese and a lemon wedge (if using).