Shrimp Asparagus Fettuccine Recipe

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Shrimp Asparagus Fettuccine Recipe

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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 weeknight dinner. —Healthy Cooking Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (9 ounces) refrigerated fettuccine
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil for 2-3 minutes or until pasta is tender.
In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat. Yield: 4 servings.
Originally published as Shrimp Asparagus Fettuccine in Healthy Cooking Annual Recipes Annual 2013, p169

Nutritional Facts

1-1/2 cups: 394 calories, 17g fat (4g saturated fat), 165mg cholesterol, 519mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.

  • 1 package (9 ounces) refrigerated fettuccine
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil for 2-3 minutes or until pasta is tender.
  2. In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
  3. Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat. Yield: 4 servings.
Originally published as Shrimp Asparagus Fettuccine in Healthy Cooking Annual Recipes Annual 2013, p169

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