1) Cook the quinoa pasta you chose, you can also use plain quinoa or another gluten free super grain of your choice. I like the ancient harvest brand, there’s 8 oz in one box, about 5 servings!

2) In a large pan heat half of the oil. Cook the shrimp about 2-3 minutes per side. Remove the shrimp from the pan.

3) In the same pan add the rest of the oil and garlic and cook, stirring frequently, until garlic is fragrant. Add the asparagus, cook until almost tender, then add the spinach.

4) Add ¼ cup water, lemon zest, lemon juice and stir to combine.

5) Bring to a boil over high heat and cook until reduced by half.

6) Reduce the heat to low.

7) Return the shrimp to the pan and stir to coat.

8) Cook for one minute then remove from the heat.

9)  Season to taste with salt and black pepper and sprinkle with chopped parsley. Serve with lemon wedges.