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Shrimp and Asparagus Fettuccine

Reviewed: Jun. 15, 2011
This was wonderful!!!!! The only thing I did differently was that I added a little Tony Chachere's seasoning when I added salt & pepper. Also, I had to take the garlic out after about 3 min. because it was getting too brown. I almost used thin spaghetti, but am so glad I didn't. This needed the body of the fettucini.
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