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. Source: EatingWell Magazine, March/April 2007

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Ingredients

Directions

  • Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. 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.

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  • 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 and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

Nutrition Facts

303 calories; 7.7 g total fat; 1.7 g saturated fat; 99 mg cholesterol; 268 mg sodium. 310 mg potassium; 34 g carbohydrates; 5.6 g fiber; 2 g sugar; 19 g protein; 777 IU vitamin a iu; 4 mg vitamin c; 92 mcg folate; 145 mg calcium; 2 mg iron; 85 mg magnesium;

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