Shrimp with Fettucine
- 1/2 lb fettucine
- 1-1/2 Tbsp olive oil, divided
- 1/2 lb shrimp, peeled & deveined
- 1 small shallot, finely chopped
- 8 lg asparagus spears
- 2 Tbsp dry white wine
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 2 Tbsp freshly grated Parmesan
Cook fettucine according to pkg directions. Drain, rinse in hot water and 3/4 tsp of the olive oil. Drain again, cover and keep warm.
Meanwhile, prepare shrimp and peel and chop shallot; trim and cut asparagus spears on the diagonal into 1" slices.
Heat remaining 3/4 tsp of the olive oil in a heavy, nonstick 10" skillet. Add chopped shrimp and shallots; cook 1 min.
Add wine and cook 1 min. Stir in asparagus, chicken broth and heavy cream. Cook just until asparagus turns bright green. Serve immediately over fettucine.