I came up with this idea for asparagus left-over when not feeling quite up to cooking a gourmet meal. The family thought it was great and I hope you enjoy it as well.
Ingredients
- one package of fettuccine
- 2 Tbsp. of virgin olive oil
- 1-1/2 Tbsp shallots, finely minced
- 1 lb. frozen peeled shrimp, thawed and rinsed
- left-over asparagus, sliced thin
- 3/4 cup chicken broth (or your choice of amount)
- About 1 cup cherry tomatoes, quartered
- 1 Tbsp. Italian parsley, chopped
- 1/2 cup Parmesan cheese
- salt and pepper to taste
Directions
Cook fettuccine according to package directions. Meanwhile, in a medium skillet, saute shallots in the olive oil over medium heat for about 3 minutes. Add asparagus and season with salt and pepper, add broth and simmer for 2 minutes. Place approximately 1/3 of the sauce in a blender; cover and blend until well blended. Return mixture to the skillet with the remaining sauce. Add the shrimp and simmer for about 3 minutes or until cooked through. Add the tomatoes.
Drain fettuccine and toss for 2 minutes in the skillet with the sauce, shrimp and tomatoes. Sprinkle cheese on top before serving.
By Connie from Liberty, MO
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