Shrimp and Asparagus Fettuccine

Prep Time:
30 mins

Cook Time:
20 mins

Total Time:
50 mins

Servings:
8

Ingredients

Directions

Separate asparagus tips from remaining pieces.

Heat 3/4 cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.

While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.

Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.

Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.

Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.

Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.

Nutrition Facts (per serving)