Print Options

 
 
 
 Print

Shrimp Asparagus Fettuccine Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.