CLOSE
Leave a comment

 

 

mother cooking with child

Source: Getty Images / Getty Images

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

Directions

1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. 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 and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

article courtesy of KitchenDaily.com

Also On Praise Cleveland:
The Top Men Of Gospel [PHOTOS]
BET Celebration of Gospel 2014 - Show
23 photos
comments – add yours
×