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Shrimp And Asparagus Alfredo

Under 30 minutes


for 4 servings

  • 1 lb large shrimp (455 g), peeled and deveined
  • 2 tablespoons McCormick® Salt Free Garlic and Herb seasoning
  • 2 tablespoons unsalted butter
  • 1 lb asparagus (455 g), cut into 1 in (2.5 cm) pieces
  • 1 cup heavy cream (240 mL)
  • ½ cup grated parmesan cheese (55 g)
  • 1 lb chickpea spaghetti (455 g), cooked according to package instructions

Nutrition Info

  • Calories 866
  • Fat 44g
  • Carbs 75g
  • Fiber 18g
  • Sugar 13g
  • Protein 63g

Estimated values based on one serving size.

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  1. In a large bowl, toss the shrimp with the Salt Free Garlic and Herb seasoning until well coated.
  2. 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.
  3. Stir in the heavy cream and Parmesan. Cook for 5 minutes, until the cream has thickened slightly.
  4. Serve the shrimp and asparagus Alfredo immediately over the cooked chickpea pasta.
  5. Enjoy!
Shrimp And Asparagus Alfredo