2 T. olive oil
2 cloves garlic, minced
1 lb. large raw shrimp, peeled and deveined
2 zucchini, julienned (cut into thin strips)
1 lb. asparagus, ends trimmed, cut into 2” pieces
¼ cup chopped fresh Italian parsley
2 T. chopped fresh chives
1 tsp. capers
juice of 1 lemon
2 Roma tomatoes, chopped
1 cup vegetable broth
½ tsp. salt
¼ tsp. ground pepper
In a large skillet, heat oil and sauté garlic until fragrant, about 30 seconds on low heat.
Add the raw shrimp, zucchini and asparagus; stir fry for 2 minutes on medium high heat until shrimp are pink and zucchini and asparagus are softened. Add parsley, chives, capers, lemon juice, tomatoes, broth, salt and pepper and cook another minute on medium high heat, stirring often.
½ lb. imported pasta, cooked al dente, drained
chopped fresh chives for garnish
Place the cooked pasta in pan with shrimp and vegetables; toss until combined and heated through, Top with chopped chives; serve at once.
Serves 3- 4.