• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) asparagus

  2. 3/4 pound(s) fettuccine

  3. 4 tablespoon(s) butter , cut into pieces

  4. 1 cup(s) heavy cream

  5. 1 pinch(s) grated nutmeg

  6. 3/4 teaspoon(s) salt

  7. 1/8 teaspoon(s) fresh-ground black pepper

  8. 1/2 cup(s) grated Parmesan cheese , plus more for serving

  9. 1 pound(s) Med size, shelled, cooked shrimp

Instructions Jump to Ingredients ↑

  1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Add shrimp and cook til warm, about 1-2 minutes.

  2. Drain the pasta, asparagus,and shrimp. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.


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