SHRIMP AND ASPARAGUS FETTUCCINE
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.
Provided by Dewski
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g
SHRIMP ASPARAGUS FETTUCCINE
Fettuccine lovers rejoice! This is a quick and healthy way to enjoy your favorite pasta. You could also use leftover chicken instead of shrimp in this versatile and easy weeknight dinner. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes. , In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer., Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.
Nutrition Facts : Calories 394 calories, Fat 17g fat (4g saturated fat), Cholesterol 165mg cholesterol, Sodium 519mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges
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.
Provided by bigbadbrenda
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 366.7, Fat 11.5, SaturatedFat 2.8, Cholesterol 116.2, Sodium 221.4, Carbohydrate 49.2, Fiber 3.3, Sugar 1.1, Protein 19.9
LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
- Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
- Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
- Pour the sauce over the pasta and toss to combine. Serve immediately.
SHRIMP FETTUCCINE
This recipe is from Chef Henry Douglas from the Mobile Admiral Semmes Hotel. This fettucine is rich and silky, and the brandy adds something different to the dish.
Provided by breezermom
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, bring water to a boil. Add fettucine and return to a boil for 3-4 minutes, or until pasta is cooked but still firm--al dente. Drain, rinse with cold water, and drain again. Transfer to a large warm bowl, add 1/4 cup oil, and toss gently. Cover and set aside.
- Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
- Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.
- Remove from heat and sprinkle with cheese, tossing well.
Nutrition Facts : Calories 957.5, Fat 57.2, SaturatedFat 20.8, Cholesterol 274.5, Sodium 751.8, Carbohydrate 66.9, Sugar 0.2, Protein 30.9
CHICKEN AND ASPARAGUS FETTUCCINE
This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.
Provided by STEPHNDON
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
- In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
- Pour sauce over pasta and asparagus, and toss to coat.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g
FETTUCCINE WITH SHRIMP
Steps:
- Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
SHRIMP-ASPARAGUS ALFREDO PASTA
A light, creamy pasta, asparagus, and shrimp dish. Bright veggies add color and complement nicely. Wonderfully simple in ingredients and quick to prepare!
Provided by Jessica Giles
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 7 to 8 minutes.
- While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add shrimp and garlic; saute until the shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Remove shrimp to a covered dish; keep warm.
- Add asparagus and water to the hot skillet; cover and steam until the asparagus is tender-crisp, 5 to 7 minutes. Add tomatoes; steam until heated through, 3 to 4 minutes. Uncover and reduce heat to medium. Drain pasta and add to the skillet. Add shrimp, Parmesan cheese, and half-and-half, stirring gently to combine. Cook until sauce thickens, 2 to 3 minutes.
- Sprinkle with parsley and season with pepper to serve.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 39.9 g, Cholesterol 204.6 mg, Fat 12.5 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 7 g, Sodium 470.3 mg, Sugar 3.2 g
EASY SHRIMP FETTUCCINE
Make and share this Easy Shrimp Fettuccine recipe from Food.com.
Provided by Courtly
Categories Spaghetti
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 479.6, Fat 19.9, SaturatedFat 10.8, Cholesterol 261.4, Sodium 499.9, Carbohydrate 42.6, Fiber 2, Sugar 1.2, Protein 31.6
SHRIMP FETTUCCINE
Make and share this Shrimp Fettuccine recipe from Food.com.
Provided by CATE SMITH
Categories Weeknight
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onions, bell pepper, celery in butter.
- Add flour, parsley and shrimp cook 15 minutes.
- Add jalapeños, Velveeta, half-and-half, and garlic cook 15 minutes.
- Combine with cooked noodles, mix thoroughly.
- place in deep casserole pan, cover with parmesan cheese and bake at 350°F for 15-20 minutes.
Nutrition Facts : Calories 725, Fat 42.4, SaturatedFat 25.4, Cholesterol 294.1, Sodium 1234.8, Carbohydrate 44.8, Fiber 2.3, Sugar 6.3, Protein 41
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
FETTUCCINE WITH MOREL AND ASPARAGUS
Categories Mushroom Pasta Sauté Quick & Easy Asparagus Bon Appétit
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
- Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
- Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.
ASPARAGUS FETTUCCINE
Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.
Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
SHRIMP AND ASPARAGUS ALFREDO RECIPE BY TASTY
Here's what you need: large shrimp, McCormick® Salt Free Garlic and Herb seasoning, unsalted butter, asparagus, heavy cream, grated parmesan cheese, chickpea spaghetti
Provided by McCormick
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, toss the shrimp with the Salt Free Garlic and Herb seasoning until well coated.
- Melt the butter in a large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 2 minutes. Add the asparagus and cook for another 3 minutes, until wilted slightly.
- Stir in the heavy cream and Parmesan. Cook for 5 minutes, until the cream has thickened slightly.
- Serve the shrimp and asparagus Alfredo immediately over the cooked chickpea pasta.
- Enjoy!
Nutrition Facts : Calories 829 calories, Carbohydrate 71 grams, Fat 43 grams, Fiber 18 grams, Protein 59 grams, Sugar 13 grams
FETTUCCINE WITH SHRIMP
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp.
- Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
- Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
- Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
- Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
SHRIMP AND ASPARAGUS PENNE
This pretty pasta main course has only a few ingredients, so it's a breeze to whip up. "We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it's just as good," writes Diane Shipley of Concord, Ohio.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.
Nutrition Facts : Calories 417 calories, Fat 11g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 580mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
FETTUCCINE ALFREDO WITH SHRIMP, ASPARAGUS AND MUSHROOMS
Make and share this Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 1 pot, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
- In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
- Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.
Nutrition Facts : Calories 616.9, Fat 29, SaturatedFat 16.6, Cholesterol 223.9, Sodium 497.1, Carbohydrate 61.7, Fiber 3.6, Sugar 3, Protein 28.7
EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS
I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!
Provided by ILYTAT
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
- Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g
FETTUCCINE WITH SHIITAKES AND ASPARAGUS
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Provided by Chris Fischer
Categories Mushroom Dinner Lunch Asparagus Spring Summer Noodle Bon Appétit Massachusetts Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
- Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
- Divide pasta among plates and top each with a yolk and more Parmesan.
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SHRIMP AND ASPARAGUS FETTUCCINE - EAT WITH EMILY
From eatwithemily.com
Cuisine ItalianCategory Main DishServings 2
- Boil the pasta. Bring a pot of water to boil. Pour in a round of salt and add a tablespoon of Olive Oil. Once the water has come to a boil add in the pasta. Wait for the noodles to separate. In about 2 minutes it will begin to unravel and it should unravel on its own. Once half of the noodles have unraveled you can help it unravel by gently separating the noodles. It will take about 5-6 minutes for the noodles to completely separate. Turn off the heat and drain in a colander. Do not rinse the noodles. Just set it aside.
- Blanch the asparagus spears. Wash the asparagus spears and cut off the bottom woody section of the asparagus spears. Then cut into 1" inch sections. Bring a pot of water to boil and pour in a round of salt. Once the water has come to a boil add in the asparagus. Boil for about 3 minutes until they are tender. Place in an ice bath. Once the the aspargus has cooled, drain and transfer to a bowl. Set aside.
- In a saute pan on Medium High heat melt the butter. Once the butter has melted add in the garlic and saute for 30 seconds. Add in the shrimp and cook the shrimp on one side for about 1 1/2 minutes to 2 minutes .Flip them over and add in the asparagus. Saute until the shrimp is fully cooked which should take about 2 minutes. Becareful not to over cook the shrimp as they will become rubbery. Then transfer to a plate and set aside.
- In the same pan pour in the heavy cream. You do not need to clean out the pan.Then turn the heat to Medium.
FETTUCCINE AND SHRIMP RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
3/5 (3)Category PastaServings 4Total Time 50 mins
- For the fettuccine and scampi over cream of asparagus, peel the cucumbers, keeping the skins aside, and cut them into pieces. Marinate with 2 tablespoons of oil, a pinch of salt, freshly ground pepper and the juice of 1/2 lime for 30 minutes. Blanch the cucumber skins in salted boiling water for a few seconds; drain and, in the same water, blanch the peas for 2-3 minutes.
- Peel the asparagus and cook three of them with 1 glass of broth for 5 minutes; season with salt if needed and blend them to obtain a cream. Cut the remaining asparagus lengthwise into thin strips. Shell the shrimp, remove the dark vein and brown them in a pan, greased with a drizzle of oil, for 30 seconds; salt and pepper and remove from the pan. Boil the fettuccine in abundant salted water, until they rise to the surface.
- At the same time, cook the spinach, asparagus sticks, cucumber peels with the juice of 1/2 lime, 2 tablespoons of the fettuccine cooking water, a pinch of salt and a grind of pepper for 2-3 minutes. Dress the fettuccine with the asparagus cream, plate and finish with the shrimp, all the vegetables, the peas, the pieces of marinated cucumber, grated lime zest and, to taste, a few lemon balm leaves.
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