Recipe by Dewski
"This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company."
Watch video tips and tricks
fresh asparagus, trimmed and cut into 1 inch pieces
olive oil, or more if needed
salt and pepper to taste
dry fettuccine pasta
uncooked shrimp - peeled, deveined, and tails removed
seafood seasoning (such as Old Bay®), or to taste
shredded Parmesan cheese, or more if desired
This is a lovely lunch and it does not take long to make. I did substitute butter for the olive oil when cooking the shrimp, mostly because I wanted the taste of the butter in this dish.
Delicious concept, but hardly "healthy" as so many others have claimed. The 3/4 cup olive oil and 1 cup parmesan alone deliver a huge 225 fat grams per serving. I roasted the asparagus in 1 T of olive oil and used another 1 T of oil for the shrimp in a non-stick pan. Used 1/2 parmesan and 1/2 fat free feta to further reduce the fat and added 1/2 cup of sundried tomatoes. Very good. Would have given it 5 stars, but just too much fat without changing it up a bit.
real nice also try adding a shot glass or 2 of wine in when you add the asparagus back to the shrimp at the end of step 3
This was too bland for me. To save some time, I steamed the aspargus in the nuker (they come out soooooooo good). I sauteed the garlic in butter, then added the shrimp which I marinated for 1 hour with italian dressing (vinegar and oil based). Once all tossed together, I've added cajun seasoning and some pesto. This is a great dish and you can modify this to your taste buds.
I've made a variation of this for years. Additions are 4 sauteed anchovies (until they mush up) and one dried chili pepper soaked in 1 cup of boiling water, then chopped. It's delicious and no one can tell the anchovies are there. Everyone always asks for the recipe.
I cooked this a little bit differently than called for. I used smart balance instead of olive oil. I steamed the aparagus and addedit to the melted Smart Balance and garlic. I added the Old Bay Seasonings directly into this mixture of garlic, added cooked shrimp and then tossed in the noodles. I thought it was good.
my husband said that this was great tasting and i loved it as well. i agree that the cooking times are too long and only sauteed my asparagus about 5 minutes, then added the tips and only did these about 3 minutes. as i did the tips, i added 2 inches of anchovy paste and a tsp. of chopped jalapeno peppers to give it a little zing as other reviewers had mentioned. at this time i also added a half bag of fresh spinach and let it wilt. it all was very easy and very tasty and would be something i could make at the last minute as another reviewer indicated.
This would have been much better had I cooked it less. Don't follow the cooking time or else you will burn it. I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Asparagus Fettuccine
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 235
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.
Adding shrimp to this fettuccine makes it an elegant entree.
This easy salad is bright with flavor and can be a side or entrée.