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. ---------------------------------------------------------------------------
Nutrition
Ingredients
