Shrimp, Asparagus & Pesto Fettuccine
Source of Recipe
Eating Well Magazine April 2007
Recipe Introduction
Active Time: 35 minutes; total: 35 minites
List of Ingredients
- 8 oz whole-wheat fettuccine
- 1 lb asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
- 1/2 cup sliced jarred roasted red peppers
- 1/4 cup prepared pesto
- 2 teaspoons extra-virgin olive oil
- 1 lb raw shrimp (21-25 per lb), peeled and deveined
- 1 cup dry white wine
- Freshly ground pepper to taste
Instructions
- Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and apsaragus and retun to the pot. Stir in peppers and pesto. Cover to keep warm.
- Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp to the pasta, toss to coat, and add the reserved cooking water. Season with pepper and serve immediately.
Final Comments
Makes 4 servings, 2 cups each.
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