Shrimp, Asparagus & Pesto Fettuccine

Shrimp, Asparagus & Pesto Fettuccine

The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining.

Serves: 6
Preparation time: 35 minutes

Ingredients
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste

Preparation
1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp to the pasta, toss to coat, and add the reserved cooking water. Season with pepper and serve immediately.

Enjoy!

Nutrition Facts
Per serving:
303 calories
8 g fat (2 g sat, 4 g mono)
115 mg cholesterol
32 g carbohydrate
21 g protein
6 g fiber
284 mg sodium
292 mg potassium

Nutrition Bonus: iron (20% Daily Value), folate & magnesium (16% DV), calcium & vitamin A (15% DV)