Fettuccine With Asparagus and Shrimp
- Reviews 2
Ready In: 45 mins
Serves: 6
Ingredients
- 1 lb asparagus, cut into 2 inch pieces
- 1 lb fettuccine pasta
- 3 tablespoons olive oil
- 30 large shrimp, peeled and deveined
- 2 garlic cloves, minced
- salt and pepper
- 1⁄2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 lemons (finely grated zest)
Directions
- Bring a pot of salted water to a boil.
- 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.
- Bring water back to a boil and put in the fettuccine and cook until done. Drain but reserve 1/2 cup of cooking liquid.
- Warm 1 tbsp olive oil in a large skillet. Add shrimp and garlic, season with salt and pepper and saute for 1 minute.
- Add asparagus cook until shrimp are opaque and asparagus is warmed, 2 more minutes.
- 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.
- Season with salt and pepper.
- Divide pasta among bowls, top with shrimp and asparagus and sprinkle the remaining cheese and parsley.
- Enjoy with some French bread.
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