1. Cook spinach fettuccine according to instructions on package. 2. Saute asparagus, onion and garlic in oil in a large non stick frypan until tender crisp, about 5 minutes. 3. Stir in shrimp, oregano and red pepper flakes; saute until shrimp is pink, about 5 minutes, do not over cook. 4. Stir in orange juice and lemon rind. 5. Coarsly mash about 1/4 of the beans; stir beans into skillet and cook over medium heat until hot, 3 to 5 minutes, stirring frequently. 6. Stir in salt. 7. Serve over spinach fettuccine, with lemon wedges on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
