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Fettuccine with Shrimp and Asparagus in Lemon-Butter Sauce

Prep Time: 20 minutes || Cook Time: 30 minutes || Total: 50 Minutes
Servings: 6 || Yields:

Ingredients

  • 16 oz. Fettuccine, cooked according to package directions
  • 3 tablespoons olive oil
  • 1/2 cup prosciutto, julienned
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons garlic, minced
  • 1/2 cup clam broth
  • 4 tablespoons lemon juice
  • 1 lb. large raw shrimp, thawed, peeled and deveined
  • 6 spears fresh asparagus, trimmed, blanched and cut into 2'' lengths
  • 1 teaspoon dried basil

Directions

  1. Heat oil in a large saute' pan over medium high heat. Add prosciutto, garlic, shrimp and asparagus and saute' long enough for the shrimp to turn pink, about 30 seconds per side.* Add the clam broth and reduce liquid.
  2. Add cooked and drained pasta to the pan along with peas, lemon juice, salt, pepper, and basil.
  3. Toss well to coat the pasta with sauce and distribute shrimp.
  4. Keep the pan on the heat to reduce any liquid, and begin adding butter one pat at a time, stirring to incorporate into the sauce.

Notes

*It may be necessary to remove the shrimp to a plate while reducing sauce to prevent them from overcooking.

To blanch asparagus, drop trimmed spears into gently boiling water for about 2 minutes and remove to cold water bath.
Categories: Gluten Free, Pasta, Seafood
Tags: Shrimp, Asparagus