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Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon


  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill


  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  6. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  7. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!



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