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Ingredients Jump to Instructions ↓

  1. 1 pound(s) asparagus 1 medium onion 2 medium yellow peppers 1 large lemon 1 pound(s) large shrimp 1/2 teaspoon(s) crushed red pepper Salt 3/4 package(s) (16-ounce) fettuccine or linguine Olive or salad oil 1 tablespoon(s) soy sauce

Instructions Jump to Ingredients ↑

  1. Hold base of each asparagus stalk firmly and bend stalk; the end will break off at the spot where stalk becomes too tough to eat. Discard tough ends; trim scales if stalks are gritty. Cut asparagus diagonally into 3-inch pieces. Dice onion; slice yellow peppers into 1/4-inch-thick strips. From lemon, grate peel and squeeze juice. Shell and devein shrimp, leaving tail part of shell on if you like. Rinse shrimp with running cold water and pat dry with paper towels. In bowl, mix shrimp with juice from lemon, crushed red pepper, and 1/2 teaspoon salt. In saucepot, prepare fettuccine as label directs, using 2 teaspoons salt in water; drain. Return fettuccine to saucepot; keep warm. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook onion, yellow-pepper strips, and 1/2 teaspoon salt until peppers are tender-crisp; remove to bowl. In same skillet in 1 more tablespoon salad oil, cook asparagus and shrimp mixture until asparagus are tender-crisp and shrimp turn opaque throughout, about 3 minutes. Stir in yellow-pepper mixture and 1/2 cup water; heat through. To serve, toss fettuccine with shrimp mixture and soy sauce. Sprinkle with grated lemon peel.

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