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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - divided

  2. 1 tablespoon 15ml Garlic clove - minced (large)

  3. 1 lb 454g / 16oz Fresh asparagus - trimmed - cut into 1" pieces

  4. (or use 10 ounces frozen asparagus spears)

  5. 1 lb 454g / 16oz Medium shrimp - (thawed if frozen), peeled and deveined

  6. 2 tablespoons 30ml Lemon juice

  7. 1 teaspoon 5ml Dijon-style mustard

  8. 1 teaspoon 5ml Dried tarragon

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 teaspoon 2 1/2ml Pepper

  11. 8 oz 227g Spinach fettuccine pasta - cooked per package

  12. 1 cup 146g / 5.1oz Knudsen cottage cheese

  13. 1/4 cup 36g / 1 1/3oz Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat; add garlic. Cook, stirring, 1 minute. Add asparagus; cook, stirring, 3 minutes. Add shrimp, lemon juice, mustard, tarragon, salt and pepper; cook, stirring, 3 to 4 minutes until shrimp turn pink; remove from heat.

  2. Toss hot drained fettuccine with remaining oil, and the asparagus-shrimp mixture. Gently toss in cottage cheese and sprinkle with Parmesan cheese.

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