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Shrimp and Asparagus Fettuccine

Shrimp and Asparagus Fettuccine

Cost $25, save $15

Source: Recommended by CookPal

  • 20 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Vegetables

    • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

  • Fats and Oils

    • ¾ cup olive oil, or more if needed
    • 2 teaspoons olive oil

  • Seasonings

    • 🧄 6 cloves garlic, pressed
    • 🧂 salt and pepper to taste
    • 2 tablespoons seafood seasoning (such as Old Bay®), or to taste

  • Grains and Starches

    • 1 pound dry fettuccine pasta

  • Protein

    • 🍤 1 pound uncooked shrimp - peeled, deveined, and tails removed

  • Dairy

    • 1 cup shredded Parmesan cheese, or more if desired

STEPS

1

Separate asparagus tips from remaining pieces.

2

Heat ¾ cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.

3

While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.

4

Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.

5

Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.

6

Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.

7

Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.

NUTRIENTS

Per 1 serving

🔥

517

Calories

  • 23
    Protein
  • 48
    Carbs
  • 26
    Fats

💡 For extra flavor, use freshly grated Parmesan cheese instead of pre-shredded cheese.Consider reserving some boiled pasta water to mix in if the sauce gets too dry.Use fresh shrimp for optimal taste, or frozen shrimp that has been properly thawed.