Lemon-Pepper Fettuccine with Asparagus and Shrimp

Lemon-Pepper Fettuccine with Asparagus and Shrimp

Makes 6 servings

Ingredients

  • 1 pound asparagus, cut into 2- inch lengths
  • 3 tbsp extra virgin olive oil
  • 30 large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • Salt to taste
  • Freshly ground black pepper
  • 1 pound fettuccine
  • ½ cup freshly grated Parmesan cheese
  • Zest of 2 lemons, finely grated
  • 2 tbsp chopped fresh parsley

Directions

  1. Bring a pot of salted water to a boil, drop in the asparagus and cook until al dente. Remove the asparagus with a colander or slotted spoon and plunge it into a bowl of ice water.
  2. Bring the water back to a boil, drop in the fettuccine and cook until al dente. Drain the pasta, reserving ½ cup of the cooking liquid.
  3. Meanwhile, heat 1 tablespoon of the olive oil in a large nonstick skillet over high heat. Add the shrimp and garlic, season with salt and pepper and cook for 1 minute. Add the asparagus and cook until the shrimp are cooked through and the asparagus is warmed, about 2 minutes more.
  4. Return the pasta to the pot and toss it with ½ of the Parmesan, ½ of the parsley, lemon zest, remaining olive oil and reserved cooking liquid. Season with salt and a generous sprinkling of coarsely ground fresh pepper.
  5. Divide the pasta among 6 warm bowls. Arrange the shrimp and asparagus on top and sprinkle with the remaining Parmesan cheese and parsley. Serve immediately.