Fettuccine With Asparagus and Shrimp

Total Time
Prep 20 mins
Cook 25 mins

This is a lighter version of a fantastic recipe. Each serving is about 338 calories. I found this in a magazine Quick and simple.

Ingredients Nutrition


  1. Bring a pot of salted water to a boil.
  2. 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. 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. Warm 1 tbsp olive oil in a large skillet. Add shrimp and garlic, season with salt and pepper and saute for 1 minute.
  5. Add asparagus cook until shrimp are opaque and asparagus is warmed, 2 more minutes.
  6. 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. Season with salt and pepper.
  8. Divide pasta among bowls, top with shrimp and asparagus and sprinkle the remaining cheese and parsley.
  9. Enjoy with some French bread.
Most Helpful

Tried this last night for the family and received great reviews. I only made a couple of small changes. I used a combination of whole wheat and veggie angel hair pasta, added some chopped carrots and because I forgot to pick up lemons I used lemon pepper instead although I think having the lemons would have made this that much better. Excellent recipe and will use often.

aligobs1 January 05, 2015

So good and different for my regular pastas. The combination of asparagus,shrimps and parmesan makes me want to make this again. I used my microplane for zesting the lemon; a magic tool. I found it made enough zest that I 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

Sage June 02, 2009