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Shrimp Limone with Pasta and Asparagus

  • 52minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) fettuccine pasta

  2. 2 lemons

  3. 4 teaspoon(s) olive oil

  4. 1 pound(s) raw medium shrimp , peeled and deveined

  5. 1 large onion , thinly sliced

  6. 1 1/2 pound(s) asparagus, woody ends snapped off , spears cut in

  7. 1 1/2-in. pieces

  8. 2 teaspoon(s) minced garlic

  9. 1/2 teaspoon(s) pepper

  10. 1/4 teaspoon(s) salt

  11. 3/4 cup(s) heavy (whipping) cream

  12. 1 cup(s) basil leaves , cut in strips

  13. 1/2 cup(s) pitted Kalamata olives

Instructions Jump to Ingredients ↑

  1. Boil pasta as package directs. Save 1⁄3 cup pasta water. Drain pasta; put in a serving bowl.

  2. Meanwhile, grate 2 tsp lemon zest and squeeze 3 Tbsp juice from lemons.

  3. Heat 2 tsp oil in a large nonstick skillet. Add shrimp and sauté 2 to 3 minutes until just cooked. Transfer to a plate.

  4. Heat remaining 2 tsp oil in skillet. Add onion; sauté until translucent. Add asparagus, garlic, pepper and salt. Sauté 2 to 3 minutes until asparagus are crisp-tender. Stir in cream, lemon zest and juice, basil and olives; bring to a boil. Pour over pasta. Add reserved cooking water; toss to mix and coat.

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