1 (8 oz.) pkg. spaghetti
1 c. packed fresh basil leaves
1 or 2 cloves garlic
1/4 to 1/3 c. lemon juice
1 tbsp. olive oil (can use canola oil)
1/2 tsp. salt
1 lb. asparagus, cut into 2-inch pieces (discard bottom of stalk if tough when pierced with knife)
3/4 to 1 lb. large shrimp, peeled and deveined
1/8 to 1/4 tsp. crushed red pepper

Prepare spaghetti as directed on package and drain. Cover lightly with foil in an ovenproof bowl and keep warm in oven. While spaghetti is cooking, make the sauce.

In a food processor with the knife blade attached or a blender at high speed, process basil leaves, garlic, lemon juice, olive oil and salt until smooth. I chop the garlic into pieces before adding them because I use a blender.

Spray a nonstick skillet with cooking spray. Over medium-high heat, cook asparagus, stirring frequently, until tender-crisp, about 5 minutes. Add shrimp, if they are raw, red pepper and dash of salt. Cook, stirring frequently, until shrimp turn pink, about 4 minutes. If you use cooked shrimp, add them at the last minute to warm them through, but not overcook them.

Get the spaghetti out of the warm oven and put in a large serving bowl; add the basil mixture and toss until spaghetti is moist, then stir in shrimp and asparagus.

Serves 4 dieters and 2 hungry people.