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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of salted water to a boil. | 2. Drop in the asparagus and cook until tender crisp, about 4 minutes. Remove from water with a slotted spoon and plunge into ice water to stop cooking. | 3. Bring water back to a boil and put in the fettuccine and cook until done. Drain but reserve 1/2 cup of cooking liquid. | 4. Warm 1 tbsp olive oil in a large skillet. Add shrimp and garlic, season with salt and pepper and saute for 1 minute. | 5. Add asparagus cook until shrimp are opaque and asparagus is warmed, 2 more minutes. | 6. Return pasta to pot and toss with half the Parmesan, half the parsley and lemon zest the remaining 2 tbsp of oil and the reserved cooking liquid. | 7. Season with salt and pepper. | 8. Divide pasta among bowls, top with shrimp and asparagus and sprinkle the remaining cheese and parsley. | 9. Enjoy with some French bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1		cut	90.7186	17.5994	9.979	0.5443
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
shrimp	30		peeled deveined	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt pepper				403.4676	0.0	89.7602	2.2667
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon	2		grated	2.5617	0.8233	0.0972	0.0265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.