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Shrimp with Fettucine


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  • 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


Servings 2


Step 1

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.


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