Want to jazz up pasta night? Fresh asparagus and shrimp are a no-fail alternative to red sauce.
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Not only is it tastier, but it’s also a lot more filling and healthier!
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- Yields:
-
4
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serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 25 mins
Ingredients
Save Recipe
-
Kosher salt and freshly ground black pepper
- 12 oz.
fettuccine
- 1 lb.
large shrimp, peeled, deveined, and tails removed
- 4 tbsp.
(1/2 stick) unsalted butter, divided
- 3
cloves garlic, finely chopped
- 1/2 c.
dry white wine
- 8 oz.
asparagus, trimmed, halved, and shaved or thinly sliced lengthwise
- 1 tsp.
lemon zest, plus 2 tablespoons juice
Directions
-
- Step 1
Bring a large pot of salted water to a boil. Cook pasta until just
al dente, 1 to 2 minutes shorter than package directions. Reserve 1/2 cup pasta water, then drain. - Step 2Meanwhile, pat shrimp dry with a paper towel. Season with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add shrimp and cook, stirring occasionally, just until cooked through, 3 to 5 minutes. Reduce heat to medium-low. Add wine and simmer, stirring occasionally, until sauce begins to thicken, 1 to 2 minutes.
- Step 3Add asparagus, fettuccine,
1 tablespoon reserved pasta water, and remaining 2 tablespoons butter. Cook, stirring, until sauce thickens and begins to coat pasta. (Add 1 tablespoon of additional pasta water at a time, if needed, to help create a sauce.) Add lemon zest and juice, and toss to combine. Serve immediately.
- Step 1
