Name: Shrimp, Asparagus and Pesto Fettuccine
Ingredients: 2 oz cooked fettuccine (whole-wheat or gluten-free ); 4 spears asparagus (trimmed and cut into 1-inch pieces (about 4 cups)); 1/8 cup red peppers (sliced jarred roasted ); 1 tbsp pesto (or our pesto recipe); 1/2 tsp extra-virgin olive oil; 1/4 lb shrimp (raw, 21-25 per pound, peeled and deveined (omit for vegetarian)); 1/4 cup white wine (dry); black pepper (ground, to taste)

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Food Category: Pasta/Rice, Seafood, Vegetables

Dietary Preference: Dairy Free, Gluten Free, Vegetarian

This dish is packed with flavor and is quick and simple!

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Servings Serving

Cal 150 kcal

Protein 14 g

Carbs 29 g

Fat 11 g

Added Sugar 1 g

No. of Servings

Ingredients

▢ 2 oz cooked fettuccine (whole-wheat or gluten-free )
▢ 4 spears asparagus (trimmed and cut into 1-inch pieces (about 4 cups))
▢ ⅛ cup red peppers (sliced jarred roasted )
▢ 1 tbsp pesto (or our pesto recipe)
▢ ½ tsp extra-virgin olive oil
▢ ¼ lb shrimp (raw, 21-25 per pound, peeled and deveined (omit for vegetarian))
▢ ¼ cup white wine (dry)
▢ black pepper (ground, to taste)

Instructions

Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 2 minutes more. Reserving 1/4 of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in the peppers and pesto. Cover to keep warm.
Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, about 1 minute. Add wine and continue to cook until shrimp are pink, about 2 minutes. Add the shrimp to the pasta, too to coat, and add the reserved cooking water to desired consistency. Season with pepper and serve immediately.