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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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: 517
** Calories from Fat: 235
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
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.