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Shrimp, Asparagus & Pesto Fettuccine

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  6 servings, 1 1/2 cups each
The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with Mustard-Balsamic Vinaigrette and fruit sorbet for dessert.
8 ounces  whole-wheat fettuccine
1 pound  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 pound  raw shrimp (21-25 per pound), peeled and deveined
1 cup  dry white wine
Freshly ground pepper to taste
Shrimp, Asparagus & Pesto Fettuccine Recipe at
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 asparagus and return 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pasta with Shrimp
Nutrition Facts per Serving
Yield:   6 servings, 1 1/2 cups each
Calories: 303
Fat. Total: 8g
Protein: 21g
Carbohydrates, Total: 32g
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 115mg
Sodium: 284mg
% Cal. from Fat: 24%
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