Shrimp, Asparagus and White Bean Fettuccine |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious low fat,colourfull, crisp flavoured pasta, from the local newspaper. Ingredients:
3 cups cut fresh asparagus, cut in 1 1/2 inch lengths |
1 1/2 cups onions, chopped |
2 cloves garlic, smashed |
1 tablespoon olive oil |
12 ounces raw medium-sized shrimp, peeled & deveined (about 30) |
1/2 teaspoon dried oregano leaves, rubbed |
1/8 teaspoon dried red pepper flakes, more if you wish |
1/2 cup orange juice |
2 -3 teaspoons lemons, zest of |
2 (14 ounce) cans navy beans or 2 (14 ounce) cans great northern beans (or your favourite beans) |
1/2 teaspoon salt |
12 ounces dry spinach fettuccine |
1 lemon, cut in wedges,for garnish and to squeeze over finished dish (optional) |
Directions:
1. Cook spinach fettuccine according to instructions on package.
2. Saute asparagus, onion and garlic in oil in a large non stick frypan until tender crisp, about 5 minutes.
3. Stir in shrimp, oregano and red pepper flakes; saute until shrimp is pink, about 5 minutes, do not over cook.
4. Stir in orange juice and lemon rind.
5. Coarsly mash about 1/4 of the beans; stir beans into skillet and cook over medium heat until hot, 3 to 5 minutes, stirring frequently.
6. Stir in salt.
7. Serve over spinach fettuccine, with lemon wedges on the side.
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