Shrimp Fettuccini Alfredo with Roasted Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 ( 9oz ) package(s) refrigerated fettuccini |
1 pound(s) medium shrimp peeled and deveined |
2 green onions chopped |
2 clove(s) garlic minced |
2 teaspoon(s) olive oil |
1/2 cup(s) parmigiano-reggiano cheese grated |
1/3 cup(s) half-and-half |
3 tablespoon(s) 1/3-less-fat cream cheese |
1/4 teaspoon(s) freshly ground black pepper |
2 tablespoon(s) fresh parsley chopped |
Directions:
1. Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.
2. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-reggiano, half-and-half, cream cheese and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture and shrimp mixture. Sprinkle with parsley.
3. For the Roasted Asparagus:
4. Combine 2 teaspoons olive oil, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper, and 1 pound trimmed asparagus on a jelly-roll pan. Bake at 450 for 6 minutes or until crisp-tender. Serve with lemon wedges.
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