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Fettuccine with shrimp




Source of Recipe


Aunt Saunny

Makes 2 servings
Preparation time: 20 minutes
Cooking time: 15 minutes
½ pound fettuccine, preferably fresh
1½ tablespoons olive oil, divided
½ pound shrimp, peeled and deveined
1 small shallot, finely chopped
8 large asparagus spears
2 tablespoons dry white wine
¼ cup low-sodium, no-fat chicken broth
¼ cup heavy cream
2 tablespoons freshly grated Parmesan

1. Cook fettuccine according to package directions. Drain, rinse in hot water and ¾ teaspoon of the olive oil. Drain again, cover and keep warm.
2. Meanwhile, prepare shrimp and peel and chop shallot; trim and cut asparagus spears on the diagonal into 1-inch slices.
3. Heat remaining ¾ teaspoon of the olive oil in a heavy, non-stick 10-inch skillet. Add chopped shrimp and shallots; cook 1 minute.
4. Add wine and cook 1 minute. Stir in asparagus, chicken broth and heavy cream. Cook just until asparagus turns bright green. Serve immediately over fettuccine.