This recipe literally came together in 20 minutes, but if you’re not a speed-cooker like me (my mother calls me a Tasmanian Devil in the kitchen, ha!), it will take you no more than 30 minutes. It has four simple ingredients: pasta sauce, asparagus, carrots and shrimp.
Ingredients
SERVINGS: 2 Serving(s)
Carrot
- 1 large carrot (or 2 medium), peeled, Blade D setting, noodles trimmed
Victoria Organic Toasted Garlic pasta sauce
- 1¼ cups Victoria Organic Toasted Garlic pasta sauce
Asparagus
- 8 asparagus spears, shaved, tips reserved
Shrimp
- 8 ounces shrimp, peeled and deveined
- salt and pepper
Preparation
Bring a medium pot filled halfway with water to a boil. Once boiling, add carrot noodles, cook for 2-3 minutes or until al dente or cooked to your preference. Drain into a colander. Set aside.
Meanwhile, place a medium skillet over medium heat. Add tomato sauce.
Season shrimp with salt and pepper. Set aside.
Stir asparagus tips into sauce. Bring to a simmer. Add shrimp and cover. Cook until shrimp turn C-shaped and opaque, about 2-3 minutes per side. Add asparagus shavings and carrot noodles. Toss just to coat carrots and asparagus shavings in sauce, about 1 minute
Divide pasta into bowls. Serve, garnishing with extra pepper.
Learn more about The Inspiralizer at http://inspiralizer.com.
