Description
A delicious combination of shrimp and asparagus tossed with fettuccine in a creamy egg and Parmesan sauce.
Ingredients
Scale
- 12 oz fettuccine or linguine
- 1 lb shrimp peeled and deveined
- 1 bunch asparagus cut into 2-inch pieces
- 2 tbsp olive oil
- 2 garlic cloves minced
- 2 large eggs
- 1 cup Parmesan cheese grated
- to taste Salt and pepper
- to garnish Parsley
Instructions
- Boil pasta in salted water until al dente then reserve 1 cup of pasta water.
- Whisk eggs and Parmesan together until smooth.
- Sauté shrimp in olive oil for 2–3 minutes until pink then remove.
- Add garlic and asparagus to the skillet and cook for 4–5 minutes.
- Add cooked pasta to the skillet and toss with asparagus.
- Remove skillet from heat and stir in egg-Parmesan mixture adding pasta water as needed to create a silky sauce.
- Fold shrimp into the pasta.
- Garnish with parsley and extra Parmesan.
Notes
- This recipe can be served immediately for the best flavor.
- You can substitute zucchini or broccoli for asparagus if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 230mg