​​Ingredients:

• 4 – 6 oz. Pasta (I prefer Fettuccine but any pasta will work)
• 14 oz. Vegetable Broth 
• 1 cup Water 
• 1 small Yellow Onion, diced. 
• 8 oz. Asparagus Spears 
• 3 tbsp Extra Virgin Olive Oil
• ​4 cloves Garlic, minced.
• 1/2 tbsp Butter
• 1-pound Frozen Shrimp, tails off – peeled and deveined
• 1/4 cup grated Parmesan cheese.
• Salt and Pepper to taste

​​Instructions

• In a medium saucepan, combine water and vegetable broth and bring to a rapid boil. 
• Add pasta and boil until tender yet firm to the bite, Drain and keep warm until needed.
• Heat oil in a large saucepan over medium-low heat. 
• Add onions and garlic, cook until onions become transparent, and garlic is fragrant, 1 to 2 minutes. 
• Add butter and cook until butter melts, 2 to 3 minutes. 
• Add shrimp and cook, stirring occasionally until it’s fully cooked, (being careful not to overcook).
• Add asparagus; cook until fully softened, 3 to 4 minutes.
• Add pasta and parmesan cheese to the saucepan and toss to coat. 
• Season with salt and pepper and serve immediately.
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