Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside. While the pasta is cooking, heat two tablespoons oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and cook until golden, about 30 seconds. Add the asparagus and cook, stirring frequently, until the asparagus is crisp-tender, about 3 minutes. Push the asparagus to the side, add the remaining oil, and raise the heat to medium-high. Add the shrimp and lemon zest and cook for 2 minutes. Whisk together the chicken broth and cornstarch and add to the pan with the lemon juice and basil. Raise the heat to high and simmer, stirring constantly, for 1 to 2 minutes. Divide the pasta evenly among four pasta bowls and top with the shrimp mixture. Top with the Parmesan cheese and pine nuts, and season with salt and pepper to taste.
Recipe Credit: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Image Source: © Nicole Branan iStockPhoto.com