In a large bowl, toss the shrimp with the Salt Free Garlic and Herb seasoning until well coated.
Melt the butter in a large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 2 minutes. Add the asparagus and cook for another 3 minutes, until wilted slightly.
Stir in the heavy cream and Parmesan. Cook for 5 minutes, until the cream has thickened slightly.
Serve the shrimp and asparagus Alfredo immediately over the cooked chickpea pasta.
New Year, New You
Here’s everything you need for a more delicious 2021.