Linguine With Shrimp, Asparagus, Artichokes, and Red Peppers

Seafood is a good lean protein source for pregnant women, and shrimp is low in mercury, making it a great choice. The rainbow of other ingredients in this simple, tasty pasta dish provide other valuable nutrients for a developing baby.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1⁄2 lb  spinach linguine or 1⁄2 lb  whole wheat linguine
• 3⁄4 lb shrimp, peeled and deveined
• 1 (14 1/2-15 ounce) can artichoke hearts, quartered
• 2  cups asparagus, cut on an angle into 1-inch pieces
• 1⁄2 cup  roasted red pepper, cut into strips
• 2  garlic cloves, minced
• 3  tablespoons lemon juice
• 1  tablespoon extra virgin olive oil
• 1  tablespoon butter, for flavor
• 2  teaspoons  minced parsley (optional)

Directions

1. Prepare pasta according to package directions.
2. In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
3. Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
4. Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
5. Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
6. Serve warm and garnished with fresh parsley, if desired.
7. Makes 2 servings.
8. VARIATIONS:
9. Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.