Recipes > PastasOctober 02, 2008

Fettuccine with Shrimp and Asparagus

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

Feedback

No feedback yet. Click here to post feedback.

Related

Post Feedback

Your thoughts are welcomed and appreciated. Be the first to post feedback!

Feedback:

Image Upload:

Add an image to your post! Click the "Browse" button above and select an image from your hard drive. Please only select gifs or jpegs. If you have any problems, please contact us.

  

facebook like arrowLike ThriftyFun on Facebook

Browse Topics

Over 80,000 tips, recipes, questions & crafts.

Ask a Question

Submit a question to the TF community.

Subscribe to ThriftyFun Newsletters!

Email: