There are lots of sustainable shrimp options available; ask at the seafood counter to ensure you’re making the right choice. If you have trouble finding lemongrass, substitute ½ teaspoon grated lemon rind.

Ingredients

• 8 ounces uncooked multigrain spaghetti
• 8 ounces asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
• 2 teaspoons canola oil
• 2 tablespoons minced fresh lemongrass
• 3 garlic cloves, minced
• 2/3 cup light coconut milk
• 1/3 cup unsalted chicken stock
• 1 tablespoon Thai green curry paste (such as Thai Kitchen)
• 3/4 teaspoon kosher salt
• 12 ounces medium shrimp, peeled and deveined
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint

Preparation

1. Cook pasta according to package directions, omitting salt and fat.
2. Add asparagus during last 2 minutes of cooking.
3. Drain; return to pan.
4. Heat oil in a large skillet over medium-high heat.
5. Add lemongrass and garlic; sauté 30 seconds.
6. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally.
7. Stir shrimp mixture, cilantro, and mint into pasta mixture.