Lemon Asparagus Fettuccine with Shrimp
- Peanut free
- Nut free
- Easy recipes
Halving the shrimp lengthwise makes them curl attractively when they are cooked.
Ingredients
- 12 extra-large shrimp, peeled and deveined (about 6 oz/175 g)
- 1 lb (500 g) asparagus stalks
- 1 lemon
- 1 lb (500 g) fettuccine
- 6 green onions (white and light green parts only), chopped
- 1 clove garlic, minced
- 1/2 cup (125 mL) whipping cream
- 1/3 cup (75 mL) chopped fresh chives
- Butter, salt and pepper
Preparation
Lay each shrimp on cutting surface; holding knife parallel to cutting surface, halve shrimp lengthwise; set aside.
Snap off woody ends of asparagus. Using vegetable peeler, peel stalks, leaving tips unpeeled. In large pot of boiling salted water, blanch asparagus until tender, 3 to 5 minutes. Using slotted spatula, remove asparagus; chill under cold water. Drain well. Slice into 2-inch (5 cm) lengths; set aside.
Using zester, peel rind from lemon in fine strips. Juice lemon; set aside separately.
In same pot, cook fettuccine according to package directions until tender but firm, about 8 minutes. Drain, reserving ½ cup (125 mL) of the cooking liquid.
Meanwhile, in skillet, heat 2 tbsp (30 mL) butter over medium heat; fry onions, garlic and ¾ tsp (4 mL) each salt and pepper until onions and garlic are soft, about 1 minute. Stir in cream, lemon rind and 2 tbsp (30 mL) of the lemon juice; bring to boil. Add shrimp and asparagus; cook until shrimp curl and are no longer translucent in centre, about 3 minutes. Toss with fettucine, adding a little cooking water if necessary for slightly saucy consistency. Stir in chives.
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