Ingredients
6 ounces uncooked whole wheat linguine1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces2 tablespoons olive oil1 medium onion, chopped1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined4 garlic cloves, minced1/4 cup reduced-sodium chicken broth4 wedges The Laughing Cow garlic and herb Swiss cheese2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese
Preparation
In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted.
Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.
