Rating: 4.47 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
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  • 1 star values: 1

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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Recipe Summary test

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 1/2 cups
303 calories; protein 19g; carbohydrates 34g; dietary fiber 5.6g; sugars 2.3g; fat 7.7g; saturated fat 1.7g; cholesterol 98.6mg; vitamin a iu 776.8IU; vitamin c 4.2mg; folate 91.8mcg; calcium 145.3mg; iron 2.4mg; magnesium 85.2mg; potassium 309.5mg; sodium 267.6mg; thiamin 0.3mg.

2 starch, 1 vegetable, 2 lean meat

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