Best 2 Shrimp And Asparagus Fettuccine Recipes

Indulge in a culinary masterpiece that combines the delicate sweetness of shrimp, the crisp tenderness of asparagus, and the rich, silky texture of fettuccine. This delectable dish offers a perfect balance of flavors and textures, making it a favorite among seafood and pasta enthusiasts. With its vibrant colors and elegant presentation, it's sure to impress your dinner guests or become a delightful treat for yourself. In this comprehensive article, you'll find two variations of this classic recipe. The first recipe presents a creamy and luscious sauce made with garlic, white wine, and heavy cream, while the second offers a lighter and refreshing alternative with a tangy lemon-butter sauce. Both recipes provide step-by-step instructions, ingredient lists, and cooking tips to ensure a successful culinary experience.

Here are our top 2 tried and tested recipes!

ASPARAGUS, SHRIMP AND DILL OVER FETTUCCINE

Asparagus, Shrimp and Dill over Fettuccine image

A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

6 oz uncooked fettuccine
3/4 cup chicken broth
1 tablespoon all-purpose or unbleached flour
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely chopped fresh dill weed
2 teaspoons olive oil
1 cup cut (1-inch) fresh asparagus spears
1/2 lb uncooked deveined peeled medium shrimp
2 lemon wedges

Steps:

Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
In 10-inch nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink.
Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.

Nutrition Facts : Calories 470, Carbohydrate 63 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g

SHRIMP AND ASPARAGUS FETTUCCINE

Shrimp and Asparagus Fettuccine image

This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.

Provided by Dewski

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
¾ cup olive oil, or more if needed
6 cloves garlic, pressed
salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
2 tablespoons seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired

Steps:

Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g

Tips:

For the best results, use fresh shrimp and asparagus.
If you don't have fettuccine, you can use another type of pasta, such as spaghetti or linguine.
To save time, you can cook the shrimp and asparagus ahead of time and then reheat them when you're ready to serve the dish.
If you like a creamy sauce, you can add a splash of cream or milk to the sauce.
Garnish the dish with fresh parsley or basil before serving.

Conclusion:

This shrimp and asparagus fettuccine is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of shrimp, asparagus, and fettuccine is a classic, and the lemon-butter sauce is light and flavorful. With a few simple tips, you can make this dish even better. Enjoy!

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