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
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
- 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.
- 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.
- 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.
- Reduce heat to medium and stir in the Mascarpone cheese, lemon zest and salt. Simmer, stirring constantly, for 3 to 4 minutes.
- 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.