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Shrimp And Asparagus Fettuccine

Posted by Emily Pham on

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shrimp and asparagus fettucine alfredo

Shrimp And Asparagus Fettuccine

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Course Main Dish
Cuisine Italian
Servings 2 People

Ingredients
  

To boil the pasta:

  • 9 oz One Package Refrigerated Fettuccine
  • A round of salt
  • A Tablespoon Olive Oil

To blanch the asparagus spears:

  • 12 Asparagus Spears cut into 1" sections
  • A round of salt

Add to the pan:

  • 3 Tablespoons Butter
  • 3 Garlic Cloves (minced) Equals to 1 tablespoon of minced garlic
  • 24 Pieces of Large Shrimp peeled and deveined
  • 1 1/4 Cups Heavy Cream
  • Sprinkle of Black Pepper
  • Sprinkle of Garlic Salt
  • 1 Cup Grated Parmesan Cheese
  • 2 Tablespoons Chopped Fresh Parsley

Garnish with:

  • Black Pepper
  • Red Chili Pepper Flakes
  • Grated Parmesan Cheese
  • Chopped Fresh Parsley

Instructions
 

  • Boil the pasta. Bring a pot of water to boil. Pour in a round of salt and add a tablespoon of Olive Oil. Once the water has come to a boil add in the pasta. Wait for the noodles to separate. In about 2 minutes it will begin to unravel and it should unravel on its own. Once half of the noodles have unraveled you can help it unravel by gently separating the noodles. It will take about 5-6 minutes for the noodles to completely separate. Turn off the heat and drain in a colander. Do not rinse the noodles. Just set it aside.
  • Blanch the asparagus spears. Wash the asparagus spears and cut off the bottom woody section of the asparagus spears. Then cut into 1" inch sections. Bring a pot of water to boil and pour in a round of salt. Once the water has come to a boil add in the asparagus. Boil for about 3 minutes until they are tender. Place in an ice bath. Once the the aspargus has cooled, drain and transfer to a bowl. Set aside.
  • In a saute pan on Medium High heat melt the butter. Once the butter has melted add in the garlic and saute for 30 seconds. Add in the shrimp and cook the shrimp on one side for about 1 1/2 minutes to 2 minutes .Flip them over and add in the asparagus. Saute until the shrimp is fully cooked which should take about 2 minutes. Becareful not to over cook the shrimp as they will become rubbery. Then transfer to a plate and set aside.
  • In the same pan pour in the heavy cream. You do not need to clean out the pan.Then turn the heat to Medium.
  • Season the sauce with some black pepper and garlic salt. Continuosly stir the sauce. Once it has come to a simmer reduce the heat to Medium Low then gradually add in the grated Parmesan cheese. Add in a handful at a time and then stir afterwards. Allow the cheese to melt before adding in another handful of grated cheese. Repeat until all the cheese has been added to the pan. It will take about 10 to 12 minutes for the sauce to thicken. Once the sauce has thickend add in the chopped parsley and stir. Then return the cooked shrimp and asparagus to the pan. Mix well. If the sauce is too thick add more heavy cream to thin it out and cook for another minute or two.
  • Turn off the heat and dump the pasta into the pan with the sauce. Toss until well coated with the sauce.
  • Plate the pasta.
  • Garnish with black pepper, red chili pepper flakes, grated parmesan cheese , and chopped fresh parsley.