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.
In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
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.
Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
Serve warm and garnished with fresh parsley, if desired.
Makes 2 servings.
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.