Lemon Shrimp One-Pot Pasta

• 1 Tablespoon Olive Oil
• 14 ounces, weight Raw, Shelled Shrimp
• 4 cloves Garlic, Minced
• 1/2 teaspoons Dried Basil
• 3 cups Low Sodium Chicken Broth
• 2 whole Lemons (juice And Zest)
• 12 ounces, weight Uncooked Whole Wheat Pasta (rotini, Penne, Fusilli)
• 1 pound Asparagus, Cut Into One-inch Pieces
• 3/4 cups Milk
• 1 Tablespoon Cornstarch
• 1/2 cups Grated Parmesan Cheese
• Salt And Pepper, to taste

1. Heat the olive oil in a large, non-stick skillet over medium heat.
2. Season the shrimp with salt and pepper and add them to the hot skillet.
3. Cook, flipping them once or twice until they are completely pink, 2-3 minutes.
4. Remove the shrimp to a plate and cover with tin foil to keep them warm.
5. Add a bit more olive oil to the skillet if needed, and add the garlic and basil, stirring constantly for about 20-30 seconds.
6. Add the chicken broth, lemon juice and pasta and stir to combine.
7. Bring the mixture to a high simmer, and cook, stirring occasionally for 10-12 minutes, or according to your package instructions for al dente.
8. There will still be a bit of liquid left in the skillet.
9. Add the asparagus and lemon zest, cover skillet and cook for 2 minutes until the asparagus is tender.
10. While the asparagus is cooking, whisk together the milk and cornstarch in a small bowl.
11. Stir this mixture into the pasta, along with the cooked shrimp and Parmesan cheese.
12. Cook, stirring, for another 1-2 minutes until the sauce is thickened and the shrimp are heated through.

olive oil, shrimp, garlic, dried basil, chicken broth, lemons, whole wheat pasta, milk, cornstarch, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/lemon-shrimp-one-pot-pasta/ (may not work)