Shrimp Asparagus Fettuccine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fettuccine lovers rejoice. This is a quick and healthy way to enjoy your favorite pasta. You could also use leftover chicken instead of shrimp in this versatile weeknight dinner. Ingredients:
1 package (9 ounces) refrigerated fettuccine |
1 cup cut fresh asparagus (1-inch pieces) |
1 pound uncooked medium shrimp, peeled and deveined |
3 tablespoons olive oil, divided |
2 garlic cloves, minced |
3/4 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil for 2-3 minutes or until pasta is tender.
2. In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
3. Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat. Yield: 4 servings.
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