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Shrimp and Asparagus Fettuccine

Shrimp and Asparagus Fettuccine

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Dewski

Dewski

This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
  2. While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
  3. Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
  4. Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
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Reviews

Lilcat
53

Lilcat

3/24/2010

This is a lovely lunch and it does not take long to make. I did substitute butter for the olive oil when cooking the shrimp, mostly because I wanted the taste of the butter in this dish.

Joe Bognanni
50

Joe Bognanni

3/30/2010

real nice also try adding a shot glass or 2 of wine in when you add the asparagus back to the shrimp at the end of step 3

Marleyandme
36

Marleyandme

4/30/2010

This was too bland for me. To save some time, I steamed the aspargus in the nuker (they come out soooooooo good). I sauteed the garlic in butter, then added the shrimp which I marinated for 1 hour with italian dressing (vinegar and oil based). Once all tossed together, I've added cajun seasoning and some pesto. This is a great dish and you can modify this to your taste buds.

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