Shrimp and Asparagus Whole Grain Spaghetti with Cream Sauce

Serves: 4

Ingredients:

7oz (1/2 box) - Barilla Whole Grain Thin Spaghetti  Pasta

1 lb – Raw Shrimp

4 – Cups Pasta Water

2 – Tomatoes (Cut into small pieces)

1 – Bunch of Asparagus (Cut into small pieces)

4 – Garlic Cloves (Chopped)

1 – Lemon

1 – Lime

½ Cup – Sour Cream

¼  Cup – Shredded Romano Cheese

1 tsp – Red Pepper Flakes

1. Fill large pot ¾ with water, dab of Olive Oil, and salt until it tastes like the ocean.  Bring to a boil and add pasta.  Cook as directed on box and let’s begin cooking the sauce as that boils.

2.  Heat medium pan with olive oil and add tomatoes (cut into small squares), chopped garlic, and a dash of salt.  Take the lemon and lime and give them a little massage to release the juices and then using a Microplane Grater , grate the lemon and the lime to give the sauce a kick.   Cook on medium heat for about ten minutes until the tomatoes and garlic are very soft and mushy.  Continuously stir so they do not burn!

3.  Once the Pasta and tomatoes are fully cooked, take 4 cups of the pasta water and mix it with the pan of tomatoes and cook on Med/High heat.

4.  Add Shrimp, and asparagus (cut into small pieces) then let simmer for another 5 to 10 minutes so the sauce thickens up.  Add the lemon and lime juice to the sauce with some salt and pepper.  Taste it to make sure it has flavor but do not add too much salt.

5.  After it has simmered bring the heat to low and add ½ cup of sour cream and stir until fully mixed.  Once you have added the sour cream finish it off by adding the yummy Romano Cheese and red pepper flakes!

6.  Drain the pasta, mix it with your very own homemade sauce and enjoy!