| 1. |
Sauté shrimp with one glove of garlic and olive oil in pan until shrimp is pink color (cooked completely). |
| 2. |
Transfer shrimp to bowl and set aside keeping juices from shrimp in the pan. |
| 3. |
Cook pasta as directed in pot with boiling water. |
| 4. |
Sauté asparagus with other glove of garlic in another separate pan. |
| 5. |
Drain pasta when done. Cook asparagus until it is slightly soft (not too soft and not too hard) Set aside to cool. |
| 6. |
In the same pan in which you cooked the shrimp, add the chicken stock (or broth), the juice of the lemon half, parsley, salt and pepper. Bring to a light boil. |
| 7. |
Turn off heat on stove after chicken broth has reached the light boil. Add pasta and shrimp. Slice each piece of asparagus into 3 equal pieces and add to pasta and shrimp. |
| 8. |
Stir together until pasta has soaked up broth and serve. Add more lemon juice if desired. |
