The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish. 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
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. Reserve 1/4 cup of the cooking water, drain the fettuccine and asparagus, then 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 Publisher. All rights reserved.
nutrition information per serving
303 calories; 8g total fat; 2g total saturated fat; 115mg cholesterol; 284mg sodium; 32g carbohydrates; 6g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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