A fresh favorite recipe perfect for enjoying sustainable seafood in the summer.
Cook whole grain spaghetti as package directs, drain.
Trim and cut asparagus into 1” pieces, peel and chop carrots into slices about 1/4 inch thick
Measure 3 cups of precooked Salad Shrimp (frozen) and set aside
Spray large skillet/wok with non-stick spray, add extra lean olive oil, bring to high heat, add carrots.
Grate garlic cloves into skillet/wok. Add asparagus and cook 5 minutes.
Add pasta sauce and heat until warm
Add reduced fat parmesan cheese, salt, and pepper to taste
Place pasta in bowl and top with shrimp mixture