Total Time
40mins
Prep 20 mins
Cook 20 mins

My mother-in-law found this in one of her magazines she gets. She thought I would like it and saved it for me. It is a refreshing summer-time meal that is geared more towards grown-ups. Yield and timing are approximate.

Ingredients Nutrition

Directions

  1. In small bowl, pour boiling water over tomatoes. Let stand for 2 minutes. Drain and set aside.
  2. Cook fettuccine according to package directions.
  3. Meanwhile in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside.
  4. In a large nonstick skillet coated with olive oil, cook asparagus for 2 minutes.
  5. Add green onions and garlic; cook and stir 2 minutes longer.
  6. Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turns pink. (If you get the frozen shrimp, don't cook as long - the shrimp is already cooked.)
  7. Stir in tomato mixture and tomatoes; heat through.
  8. Drain fettuccine and add to skillet; heat through.
  9. *The longer this dish sits - the sauce will thicken.

Reviews

(2)
Most Helpful

What a fantastic delicious and easy one-dish meal! The flavors came together perfectly. Thanks, Chef on the coast! Made as directed for Aussie Kiwi Recipe Swap 44, September 2010.

mersaydees September 13, 2010

In the middle of my chaotic life, my daughter asked me to send her something "yummy" as she sits at the bedside of a 2 year old in traction! So I made this. I didnt have fresh aspargus, and was going to add a can, but the flavour was so full, I didnt bother :) I used Mirj's oven dried tomatoes, and egg noodles, and crushed tomatoes. The flavours come together very well, even the grand-girls (2 and 4) ate it, and they have very picky tastes. They said the sauce prickled their tongue, so they had a sip of water after each mouthful!! I think this would make an excellent entree with a little rice, but I am a noodle fan :) made for Aussie swap, July 2010

mummamills July 10, 2010

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