Shrimp Limone with Pasta and Asparagus
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Simple fettuccine pasta gets uplifted with a combination of sautéed shrimp, asparagus, garlic and onion that's been mixed with Kalamata olives and covered in a creamy sauce flecked with lemon zest.
Ingredients
12 oz. fettuccine pasta
2 lemons
4 tsp. olive oil
1 lb. raw medium shrimp
1 large onion
1 1/2 lb. asparagus, woody ends snapped off
2 tsp. minced garlic
1/2 tsp. Pepper
1/4 tsp. salt
3/4 c. heavy (whipping) cream
1 c. basil leaves
1/2 c. pitted kalamata olives
Instructions
Boil pasta as package directs. Save 1 ⁄3 cup pasta water. Drain pasta; put in a serving bowl.
Meanwhile, grate 2 tsp lemon zest and squeeze 3 Tbsp juice from lemons.
Heat 2 tsp oil in a large nonstick skillet. Add shrimp and sauté 2 to 3 minutes until just cooked. Transfer to a plate.
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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