Sauteed Shrimp with Penne and Roasted Asparagus

These Patagonia shrimp reminded me of Icelandic lobsters! I ordered these off Fresh Direct and prepped them simply with a saute of mainly onion and garlic. The penne and roasted asparagus made it a meal. 12 points total.

Ingredients
2 cups Whole Wheat Penne
1 bunch asparagus, washed and chopped
Sea salt and freshly ground black pepper
1 pound jumbo shrimp (I used Wild Patagonia Shrimp)
2 teaspoons olive oil
2 garlic cloves, finely chopped
1 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
salt and pepper
Chopped fresh flat-leaf parsley, for garnish

Directions
Bring a pot of water to a boil and cook 2 cups of penne. Heat oven to 400. Take cut up asparagus pieces and coat in 1 tsp olive oil and season with salt and pepper. Roast in oven for 20 minutes. Spray a pan with cooking spray and put on medium heat and garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp in the pan and coat in the lemon sauce. Add pasta, asparagus and remaining EVOO and give it a good stir. Let sit one more minute to marry the flavors. Season with salt and pepper and garnish with chopped parsley before serving.