Cooking with N8TM: One Pan Creamy Lemon & Asparagus Pasta with Shrimp

This is a great base recipe that can be modified- substitute leftover diced chicken breast for the shrimp, substitute any green vegetable for the asparagus- kale, spinach, green beans, etc. Some examples of protein and fiber fortified pasta include Barilla plus and Ronzoni Smart Taste. These are great options for those who aren’t ready to make the jump to whole wheat pasta. If you use gluten free or chickpea-based pasta you may have to alter the cooking time.

One Pan Creamy Lemon & Asparagus Pasta with Shrimp

Serves 6


1 tbsp olive oil
1/2 tbsp garlic, minced
2 cups low sodium vegetable or chicken broth (or 14.5oz can)
2 cups water
10 oz protein and fiber fortified penne pasta
1 lb asparagus, tough ends trimmed, remaining diced into 1 1/2″ pieces
2 cups cooked, thawed shrimp
4 oz Neufchatel cheese (reduced fat cream cheese), cut into 8 pieces
1/4 cup parmesan cheese, grated
2 tsp lemon zest
2-4 tbsp lemon juice
1/2 tsp black pepper
optional garnish: parsley or finely chopped roasted red peppers


Heat olive oil in large saute pan over medium heat. Add garlic and saute 20 seconds, then add broth and water.
Bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 9-10 ingredients.
Sprinkle asparagus over the top (don’t stir) and allow to boil for 4-5 minutes longer until asparagus and pasta are tender. There should be some broth/water left even once it’s finished cooking as this will be part of the sauce. If needed, add more water.
Add Neufchatel cheese, parmesan, lemon juice, lemon zest, and pepper and stir until melted and creamy.
Stir in shrimp to heat through.
Remove from heat. If desired, let rest a few minutes to allow sauce to thicken slightly. Sprinkle parsley or roasted red peppers if desired. Serve warm

Nutrition per serving: calories 330 | fat 10g | saturated fat 3.5g | sodium 275mg | carbohydrate 36g | fiber 5g | protein 24g

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