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.



  • 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


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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