Best 3 Shrimp Asparagus Fettuccine Recipes

Indulge in a culinary symphony of flavors with our delectable Shrimp Asparagus Fettuccine, a dish that tantalizes the taste buds and elevates your dining experience. Succulent shrimp, vibrant asparagus, and tender fettuccine pasta harmoniously blend in a creamy, flavorful sauce, creating a symphony of textures and aromas. This exquisite dish is not only a feast for the senses but also a testament to the culinary artistry that awaits you within this article. Dive into a world of culinary exploration as we unveil variations of this classic recipe, each offering a unique twist on the original. From a light and refreshing lemon-herb sauce to a rich and indulgent sun-dried tomato pesto, these recipes cater to diverse palates and preferences. Embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP ASPARAGUS FETTUCCINE

Shrimp Asparagus Fettuccine image

Fettuccine lovers rejoice! This is a quick and healthy way to enjoy your favorite pasta. You could also use leftover chicken instead of shrimp in this versatile and easy weeknight dinner. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (9 ounces) refrigerated fettuccine
1 cup cut fresh asparagus (1-inch pieces)
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes. , In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer., Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.

Nutrition Facts : Calories 394 calories, Fat 17g fat (4g saturated fat), Cholesterol 165mg cholesterol, Sodium 519mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges

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:

Choose the right shrimp: Look for shrimp that are fresh, firm, and have a slight briny smell. Avoid shrimp that are slimy or have a strong ammonia smell.
Cook the shrimp properly: Shrimp should be cooked quickly over high heat until they are opaque and pink. Overcooking will make them tough and rubbery.
Use high-quality fettuccine: Fresh or dried fettuccine will work well in this recipe. If using dried fettuccine, cook it according to the package directions.
Don't overcrowd the pan: When cooking the shrimp and asparagus, do not overcrowd the pan. This will prevent them from cooking evenly.
Season to taste: Taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.

Conclusion:

This shrimp asparagus fettuccine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, asparagus, and fettuccine is a classic, and the creamy sauce is the perfect complement. With a few simple tips, you can make this dish at home that will impress your family and friends.