• 6servings
  • 35minutes
  • 303calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, E
MineralsSelenium, Chromium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) whole-wheat fettuccine

  2. 1 pound(s) asparagus , trimmed and cut into 1-inch pieces (about 4 cups)

  3. 1/2 cup(s) sliced jarred roasted red peppers

  4. 1/4 cup(s) prepared pesto

  5. 2 teaspoon(s) extra-virgin olive oil

  6. 1 pound(s) raw shrimp , (21-25 per pound), peeled and deveined

  7. 1 cup(s) dry white wine

  8. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

  2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.


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