Shrimp Asparagus and White Bean Fettuccine
Elevate your dinner game with this vibrant and flavorful Shrimp Asparagus and White Bean Fettuccine. This quick and easy pasta recipe combines tender fettuccine with succulent shrimp, crisp asparagus, and creamy white beans, all tossed in a luscious garlic-lemon butter sauce. A sprinkle of freshly grated Parmesan cheese and optional red pepper flakes add the perfect finishing touches to this satisfying dish. Ready in under 40 minutes, it's ideal for weeknight dinners or entertaining guests. Packed with protein and bright, fresh flavors, this one-pot wonder is sure to become a new family favorite.
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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
- 15 oz canned white beans, drained and rinsed
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium lemon, zested and juiced
- 1 cup Parmesan cheese, grated
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the prepared shrimp, season with a pinch of salt and pepper, and sauté for 2-3 minutes on each side until pink and fully cooked. Transfer the shrimp to a plate and set aside.
In the same skillet, add another tablespoon of olive oil. Add the asparagus and cook for 3-4 minutes, stirring occasionally, until tender but still crisp. Transfer the asparagus to the plate with the shrimp.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Add the white beans, lemon zest, and lemon juice to the skillet. Stir to combine, then return the shrimp and asparagus to the pan.
Add the cooked fettuccine to the skillet, tossing to coat in the garlic-lemon butter sauce. If the mixture seems dry, gradually add the reserved pasta water, 1-2 tablespoons at a time, until a silky consistency is achieved.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
Serve the pasta in bowls, garnished with fresh parsley and additional Parmesan, if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 6.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 390 mg | 30% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 903 mg | 19% | |
*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.
