It feels like pasta is never healthy, but this pescetarian-friendly version brings a creative twist to a few of your favorite ingredients. Inspired by Primavera Kitchen.

Recently, I’ve felt more inspired by Italian and Mediterranean dishes. Since I eat a primarily plant-based diet though, that means I have to get creative. I read through several recipes similar to this one before coming across the Garlic Shrimp Asparagus Skillet recipe I’ve linked above. By switching up a few things and combining this with my Vegan Cauliflower Alfredo Sauce, I came up with a delicious yet quick and easy weeknight meal.

buying the ingredients

While you could easily substitute this with regular coconut oil, Nutiva’s butter-flavored coconut oil will tie all the flavors together. I haven’t found this at any grocery store aside from Whole Foods yet, so I’d suggest ordering it online if you don’t have one nearby. You’ll find that I use it in a TON of my other recipes too. It’s a great substitute for vegan meals, so you never have to sacrifice flavor!

health info

While you may not expect it, shrimp and asparagus are both excellent sources of antioxidants. Antioxidants are capable of protecting your cells from what’s called “free radical” damage which can occur from certain chemicals, smoking, or as a result of your metabolism. Asparagus has a high concentration, but make sure not to over or under-cook it as that can affect its cancer-fighting potential. While shrimp has other nutrients as well, four ounces of this seafood contains 100% of your daily value of selenium, one of the key antioxidants to fighting aging and disease.

cooking tips & tricks

As I said above, don’t under or overcook the asparagus for the sake of its nutrient value. I would say the same about the shrimp but more for the sake of taste. All in all, this is a pretty easy recipe to make, but I’d love to hear any suggestions you have on improving it!

Garlic Shrimp & Asparagus Pasta
Prep Time: 10 minutes Temp: Med-High	Cook Time: 10 -15 minutes Yield:  4 servings
INGREDIENTS 1 pound medium-sized shrimp (shells removed) 1 teaspoon onion powder 3 tablespoons butter-flavored coconut oil 3 cloves garlic (minced) 1 bunch asparagus (chopped) Freshly chopped parsley 1 box fettuccine pasta noodles Sauce: Vegan Cauliflower Alfredo Sauce – you could also use store bought Alfredo
DIRECTIONS Cook noodles according to instructions on box. In small mixing bowl, whisk onion powder and minced garlic together. Toss shrimp in the spices making sure it gets well-covered in the mixture. In a cast-iron skillet, add butter-flavored coconut oil, and once it’s melted, add seasoned shrimp to skillet. Cook 2-3 minutes on each side until shrimp appear to be cooked through. Remove shrimp, and set aside where they will keep warm. Add asparagus to the skillet, and cook 5-6 minutes or until asparagus become tender. Stirring occasionally. (Add a little extra garlic here if you like it). Put shrimp back into the skillet, and mix well to combine. Fill bowl with pasta plus shrimp & veggie mixture. Top with Vegan Alfredo Cauliflower Sauce and fresh parsley. Enjoy!

BONUS:

If you want to check out Primavera Kitchen’s recipe, she included mushrooms in hers which I think would be delicious. We’re just not huge mushroom fans in my house.

How Plant-Based Is This Recipe?

The only ingredient that isn’t plant-based in the entire meal is the shrimp. Eventually, I’ll post an option for making this recipe with tofu. For now though, I’d give this a 6 on my plant-based scale.

Nutrition Facts