Shrimp and Asparagus Fettuccine
Indulge in the creamy, citrusy flavors of Shrimp and Asparagus Fettuccine—a quick and elegant pasta dish perfect for weeknight dinners or special occasions. This recipe pairs tender, sautéed shrimp and vibrant, crisp-tender asparagus with a luscious Parmesan cream sauce, all tossed with perfectly cooked fettuccine. A squeeze of fresh lemon juice adds a zesty brightness, while garlic infuses the dish with irresistible aroma. Ready in just 35 minutes, this one-pan wonder is both satisfying and simple, making it a go-to option for seafood and pasta lovers alike. Serve it piping hot, garnished with fresh parsley for a delightful finishing touch.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Large shrimp, peeled and deveined
- 1 lb Asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1.5 cups Grated Parmesan cheese
- 2 tbsp Unsalted butter
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Reserve 1 cup of pasta water before draining. Set the drained pasta aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and sauté for 4-5 minutes until tender-crisp. Remove the asparagus and set aside with the shrimp.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes, then gradually whisk in the Parmesan cheese until a smooth sauce forms.
Add the cooked pasta, shrimp, and asparagus back into the skillet. Toss to combine and coat everything in the sauce. If needed, add reserved pasta water, a little at a time, to reach your desired sauce consistency.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as necessary.
Serve the fettuccine hot, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
3516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 5003 mg | 218% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 21.6 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1792 mg | 138% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
