2 tbsp cornstarch
1 can(14.5oz) chicken broth
1 tbsp extra virgin olive oil
2 cloves garlic, minced
½ tsp dried dill
2 cup 1” asparagus pieces
1 small red pepper, diced
¼ cup sliced green onions
1 tbsp fresh lemon juice
8 oz Penne, cooked
1lb medium shrimp, peeled, deveined and tails removed
2 tbsp fresh grated Parmesan cheese, or more to taste
In a small bowl, combine the cornstarch and ¼ cup of the chicken broth and set aside.
In a 3qt saucepan over medium heat, warm the oil. Add the shrimp and garlic and cook until the shrimp is pink, about 5 minutes. Remove the shrimp and garlic to a bowl and set aside.
In the same pan, bring the remaining broth and dill to a boil. Add the asparagus, red pepper and green onions and return to a boil. Reduce the heat to low, cover and cook until the vegetables are “crisp tender”, about 5 minutes.
Stir the cornstarch mixture and add it to the vegetables. Cook stirring constantly until the mixture boils and thickens. Add the shrimp and lemon juice and heat through.
Toss the shrimp and vegetable mixture with the cooked Penne. Sprinkle with the Parmesan cheese and serve.