Cathleen's Kitchen

SHRIMP & ASPARAGUS FETTUCCINE

Ingredients:
12 ozs. uncooked fettuccine
10 ozs. fresh or frozen asparagus, cut
1 TBLsp. vegetable oil
1 pkg. (16 ozs.) frozen, uncooked cocktail-size shrimp
1 jar (12 ozs.) prepared alfredo sauce
1 jar (4 ozs.) sliced pimientos, drained

Cook pasta according to package directions, adding asparagus to water 8 minutes before pasta is done. Drain; keep warm.

Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp; cover and cook 3 minutes or until shrimp turn pink. Drain exess liquid, leaving shrimp and about 2 tablespoons liquid in skillet. Reduce heat to low. Stir in alfredo sauce and pimiento. Cover; cook 5 minutes. Do not boil. Toss fettuccine and asparagus with shrimp mixture. Makes about 4 servings.

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