Fettuccine with Shrimp, Asparagus and Peas Recipe

Name: Fettuccine with Shrimp, Asparagus and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound fettuccine; 2 tablespoons pure olive oil; 1 pound peeled and deveined large shrimp; 2 garlic cloves, minced; Salt and freshly ground pepper; 1/2 pound pencil-thin asparagus, thinly sliced on the diagonal; 1/2 cup dry white wine; 3/4 cup heavy cream; 3 scallions, thinly sliced; 1 cup frozen baby peas, thawed; 2 tablespoons minced dill

Servings: persons

3/4 pound fettuccine
2 tablespoons pure olive oil
1 pound peeled and deveined large shrimp
2 garlic cloves, minced
Salt and freshly ground pepper
1/2 pound pencil-thin asparagus, thinly sliced on the diagonal
1/2 cup dry white wine
3/4 cup heavy cream
3 scallions, thinly sliced
1 cup frozen baby peas, thawed
2 tablespoons minced dill

1
In a large pot of boiling salted water, cook the fettuccine until al dente.
2
Drain; reserve 1/2 cup of the cooking water.
3
Meanwhile, in a large, deep skillet, heat the olive oil until shimmering.
4
Add the shrimp and garlic, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shrimp are not quite cooked through, 2 minutes.
5
Transfer to a plate.
6
Add the asparagus and cook over moderately high heat until crisp-tender, 2 minutes; transfer to the plate.
7
Add the wine and cook until nearly evaporated.
8
Whisk in the cream and bring to a boil.
9
Add the pasta and reserved cooking water to the skillet.
10
Add the scallions, peas, shrimp and asparagus, season with salt and pepper and cook over moderately high heat, tossing, until creamy, 2 minutes.
11
Stir in the dill; serve.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound fettuccine, 2 tablespoons pure olive oil, 1 pound peeled and deveined large shrimp, 2 garlic cloves, minced, and more.

Yes, Fettuccine with Shrimp, Asparagus and Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Shrimp, Asparagus and Peas

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