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 1/2 teaspoon grated lemon rind.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain; return to pan.
Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; sauté 30 seconds. 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. Stir shrimp mixture, cilantro, and mint into pasta mixture.