4.5 cups (6 oz.) uncooked whole grain fettuccine pasta (I used Al Dente Artisanal Pasta)
1 tbsp. unsalted butter
1 1/2 cups fresh asparagus, ends removed and cut into pieces
1/2 tsp. minced garlic
1/4 tsp. salt
1 tsp. lemon peel (about 1 small lemon)
1/2 cup pasta water
1/2 cup half and half
1 tbsp. all-purpose unbleached flour
3/4 cup (~4 oz.) cooked medium shrimp peeled and deveined (or 1 cup raw), tails removed and cut in halves
3/4 cup (3 oz.) shredded Parmesan cheese
Prepare pasta according to package directions. Meanwhile, in a large deep skillet, melt butter over medium heat. Add asparagus, salt, garlic, and lemon peel and cook for about 4 to 6 minutes or until asparagus is slightly tender. If using raw shrimp, add to asparagus about halfway through cooking time; otherwise, add in later (see below). Once pasta is cooked, mix together pasta water, half and half, and flour in a small saucepan and heat over medium-low or medium heat until thickened (about 2 to 4 minutes), stirring constantly. Add sauce, cooked shrimp, pasta, and 1/2 cup Parmesan cheese to asparagus, tossing to coat. Reduce heat to medium low and continue to cook until shrimp is heated and cheese is melted.
Servings: 4 (~ 1 1/3 cups or 7.5 oz. per serving + 2 tbsp. Parmesan cheese on top)
336 calories, 31 grams carbohydrate (6 grams fiber), 21 grams protein, 14 grams fat (7.5 grams saturated). This dish is an excellent source of calcium. It is a good source of vitamin A, riboflavin, vitamin B12, and zinc.
Recipe by Michelle Baglio of Optimal Nutrition and Health. All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.