Ingredients:
- Salt
- 1 large Lemon
- 1 lb Asparagus, trimmed and cut into 1-inch pieces
- 4 tsp Extra Virgin Olive Oil
- 2 Cloves Garlic
- 1/4 cup packed Fresh Mint Leaves
- 1/4 cup Fresh Basil Leaves
- 12 oz (26- to 30-count) Shelled and Deveined Shrimp
- 1/8 tsp Crushed Red Pepper
- 1 box (13.25-oz) Whole-Grain-Blend Spaghetti
Directions:
Preheat oven to 450 degrees F. Heat large covered pot of water to boiling; add 1 teaspoon salt. From lemon, grate 1 teaspoon peel and squeeze 1/4 cup juice.In bowl, toss asparagus, 2 teaspoons oil, and 1/4 teaspoon salt. Place in 18-inch by 12-inch jelly-roll pan. Roast 5 minutes. Meanwhile, mince garlic, mint, and basil. To same bowl, add shrimp, garlic, lemon peel, pepper, and half of mint, and stir to coat. Push asparagus to one side of pan; arrange shrimp on other side. Roast 5 minutes or until shrimp just turn opaque. Cook pasta as label directs. Reserve 1/2 cup cooking water. Drain pasta; return to pot with asparagus, shrimp, lemon juice, basil, reserved cooking water, 2 teaspoons oil, 1/8 teaspoon salt, and remaining mint; toss to coat.
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