Lemon Shrimp One-Pot Pasta

Heat the olive oil in a large, non-stick skillet over medium heat. Season the shrimp with salt and pepper and add them to the hot skillet. Cook, flipping them once or twice until they are completely pink, 2-3 minutes. Remove the shrimp to a plate and cover with tin foil to keep them warm.

Add a bit more olive oil to the skillet if needed, and add the garlic and basil, stirring constantly for about 20-30 seconds. Add the chicken broth, lemon juice and pasta and stir to combine. Bring the mixture to a high simmer, and cook, stirring occasionally for 10-12 minutes, or according to your package instructions for al dente. There will still be a bit of liquid left in the skillet.

Add the asparagus and lemon zest, cover skillet and cook for 2 minutes until the asparagus is tender.

While the asparagus is cooking, whisk together the milk and cornstarch in a small bowl. Stir this mixture into the pasta, along with the cooked shrimp and Parmesan cheese. Cook, stirring, for another 1-2 minutes until the sauce is thickened and the shrimp are heated through.