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Name: Shrimp and Veggie Pasta (Fixate)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup chicken broth; 1 tsp unflavored gelatin; 4 cups cherry tomatoes; 1/2 cup onion; 4 cloves garlic; 1/2 tsp sea salt; 1/4 tsp pepper; 40 spears asparagus; 1 lb Shrimp; 3/4 cup basil leaves; 4 oz linguine

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INGREDIENTS

1 cup chicken broth
1 tsp unflavored gelatin
4 cups cherry tomatoes
1/2 cup onion
4 cloves garlic
1/2 tsp sea salt
1/4 tsp pepper
40 spears asparagus
1 lb Shrimp
3/4 cup basil leaves
4 oz linguine

Servings

INSTRUCTIONS

1. Combine 1/2 cup broth and gelatin. Set aside.

2. Heat oil in large nonstick skillet over medium-high heat until fragrant.

3. Add tomatoes, onion, garlic, salt, pepper, and pepper flakes; cook for 5 to 7 minutes, stirring frequently, or until tomatoes begin to soften.

4. Add 1/2 cup broth ; cook, stirring frequently, for 2 to 3 minutes, or until wine has almost evaporated.

5. Add asparagus and broth mixture. Bring to a boil; cook, stirring frequently, for 2 to 3 minutes.

6. Add shrimp; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque, most liquid is absorbed, and a thick sauce has formed.

7. Add linguini; cook, stirring frequently, for 1 to 2 minutes, or until pasta is heated through. Remove from heat.

8. Add basil; serve immediately.

RECIPE NOTE:

Approximately 4 oz. dry linguine makes 2 cups cooked linguine.

NOTES

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Shrimp and Veggie Pasta (Fixate)

1 cup chicken broth
1 tsp unflavored gelatin
4 cups cherry tomatoes
1/2 cup onion
4 cloves garlic
1/2 tsp sea salt
1/4 tsp pepper
40 spears asparagus
1 lb Shrimp
3/4 cup basil leaves
4 oz linguine

1. Combine 1/2 cup broth and gelatin. Set aside.
2. Heat oil in large nonstick skillet over medium-high heat until fragrant. 
3. Add tomatoes, onion, garlic, salt, pepper, and pepper flakes; cook for 5 to 7 minutes, stirring frequently, or until tomatoes begin to soften.
4. Add 1/2 cup broth ; cook, stirring frequently, for 2 to 3 minutes, or until wine has almost evaporated.
5. Add asparagus and broth mixture. Bring to a boil; cook, stirring frequently, for 2 to 3 minutes.
6. Add shrimp; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque, most liquid is absorbed, and a thick sauce has formed.
7. Add linguini; cook, stirring frequently, for 1 to 2 minutes, or until pasta is heated through. Remove from heat.
8. Add basil; serve immediately.
RECIPE NOTE:
Approximately 4 oz. dry linguine makes 2 cups cooked linguine.

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Nutrition

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Serving Size: 1 Serving (1777g)
Recipe Makes: 4 Servings

Calories: 2283
Calories from Fat: 1130 (49%)

Amt Per Serving		% DV

	Total Fat 125.5g	167 %
	Saturated Fat 60.1g	300 %
	Monounsaturated Fat 43.1g
	Polyunsanturated Fat 13.6g
Cholesterol 715.4mg		220 %
Sodium 1690.3mg		58 %
Potassium 4604.3mg		121 %
Total Carbohydrate 131.6g		39 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 126.2g
Protein 158.2g		226 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2283

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