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SHRIMP LIMONE WITH PASTA & ASPARAGUS

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YIELD

4 servings

ACTIVE

20 minutes

TOTAL

32 minutes

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12 OZ FETTUCCINE PASTA

2 LEMONS

4 TSP OLIVE OIL

1 LB RAW MEDIUM SHRIMP, PEELED AND DEVEINED

1 LARGE ONION, THINLY SLICED

1½ LB ASPARAGUS, WOODY ENDS SNAPPED OFF, SPEARS CUT IN 1½-IN. PIECES

2 TSP MINCED GARLIC

½ TSP PEPPER

¼ TSP SALT

¾ CUP HEAVY (WHIPPING) CREAM

1 CUP BASIL LEAVES, CUT IN STRIPS

½ CUP PITTED KALAMATA OLIVES

Boil pasta as package directs. Remove and reserve image cup pasta water. Drain pasta; put in a serving bowl.

Meanwhile, grate 2 tsp lemon zest and squeeze 3 Tbsp juice from lemons.

Heat 2 tsp oil in a large nonstick skillet. Add shrimp and sauté 2 to 3 minutes until just cooked. Transfer to a plate.

Heat remaining 2 tsp oil in skillet. Add onion; sauté until translucent. Add asparagus, garlic, pepper and salt. Sauté 2 to 3 minutes until asparagus are crisp-tender. Stir in cream, lemon zest and juice, basil and olives; bring to a boil. Pour over pasta. Add reserved cooking water; toss to mix and coat.

PER SERVING

CALORIES 721 TOTAL FAT 29G SATURATED FAT 12G CHOLESTEROL 201MG SODIUM 902MG

TOTAL CARBOHYDRATES 81G DIETARY FIBER 6G PROTEIN 36G