Spaghetti with Creamy Lemon Sautéed Shrimp & Asparagus

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Rice-Free
 
1 (12 ounce) package gluten-free corn spaghetti
1 pound asparagus, trimmed and chopped into bit sized pieces
1 tablespoon olive oil
1¼ pounds shrimp, peeled and deveined
2 shallots, finely minced
3 cloves garlic, finely minced
½ cup white wine
¾ cup chicken stock
½ cup lemon juice
1 (8 ounce) container Mascarpone cheese
2 teaspoons lemon zest
1 teaspoon salt
Freshly grated Parmesan cheese, for garnish
 

1. Fill a large pot with water and bring to a boil over high heat. Add in gluten-free spaghetti pasta and cook for 10 minutes, stirring occasionally. Add in the asparagus pieces and cook an additional 2 minutes. Drain pasta and asparagus under cold water and set aside.
2. In a large high-sided skillet, heat olive oil over medium-high heat. Add in the shrimp and cook, stirring occasionally, until the shrimp start turning pink. Add in the shallots and garlic and cook 2 to 3 minutes, stirring frequently.
3. Add in the white wine to deglaze the pan and simmer until most of the liquid has evaporated. Add in the chicken stock and lemon juice and bring to a rolling boil.
4. Reduce heat to medium and stir in the Mascarpone cheese, lemon zest and salt. Simmer, stirring constantly, for 3 to 4 minutes.
5. Toss the gluten-free penne and broccoli into the shrimp mixture and stir to coat well. Divide the mixture into serving bowls and garnish with freshly grated Parmesan cheese.