Ingredients
-
1
-
1
-
3
-
30
-
2
-
-
1/2
-
2
-
2
-
-
-
-
-
-
Directions
Fettuccine With Asparagus and Shrimp, This is a lighter version of a fantastic recipe Each serving is about 338 calories I found this in a magazine Quick and simple , Tried this last night for the family and received great reviews I only made a couple of small changes used a combination of whole wheat and veggie angel hair pasta, added some chopped carrots and because I forgot to pick up lemons used lemon pepper instead although I think having the lemons would have made this that much better Excellent recipe and will use often , So good and different for my regular pastas The combination of asparagus, shrimps and parmesan makes me want to make this again used my microplane for zesting the lemon; a magic tool I found it made enough zest that used just one lemon I had never made a sauce with base as olive oil and pasta broth; when you have it at the restaurant you have a pool of oil at the bottom of your plate’ your recipe was Perfect Thanks for posting Brenda I made this for ZWT 5
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Steps
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1
Done
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Bring a Pot of Salted Water to a Boil. |
|
2
Done
|
Drop in the Asparagus and Cook Until Tender Crisp, About 4 Minutes. Remove from Water With a Slotted Spoon and Plunge Into Ice Water to Stop Cooking. |
|
3
Done
|
Bring Water Back to a Boil and Put in the Fettuccine and Cook Until Done. Drain but Reserve 1/2 Cup of Cooking Liquid. |
|
4
Done
|
Warm 1 Tbsp Olive Oil in a Large Skillet. Add Shrimp and Garlic, Season With Salt and Pepper and Saute For 1 Minute. |
|
5
Done
|
Add Asparagus Cook Until Shrimp Are Opaque and Asparagus Is Warmed, 2 More Minutes. |
|
6
Done
|
Return Pasta to Pot and Toss With Half the Parmesan, Half the Parsley and Lemon Zest the Remaining 2 Tbsp of Oil and the Reserved Cooking Liquid. |
|
7
Done
|
Season With Salt and Pepper. |
|
8
Done
|
Divide Pasta Among Bowls, Top With Shrimp and Asparagus and Sprinkle the Remaining Cheese and Parsley. |
|
9
Done
|
Enjoy With Some French Bread. |
