This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.

    Advertisement
  • While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.

  • Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.

  • Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Nutrition Facts

517 calories; protein 22.8g 46% DV; carbohydrates 47.5g 15% DV; fat 26.2g 40% DV; cholesterol 93.5mg 31% DV; sodium 680.7mg 27% DV. Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2010
This is a lovely lunch and it does not take long to make. I did substitute butter for the olive oil when cooking the shrimp, mostly because I wanted the taste of the butter in this dish. Read More
(59)

Most helpful critical review

Rating: 3 stars
10/05/2010
Delicious concept but hardly "healthy" as so many others have claimed. The 3/4 cup olive oil and 1 cup parmesan alone deliver a huge 225 fat grams per serving. I roasted the asparagus in 1 T of olive oil and used another 1 T of oil for the shrimp in a non-stick pan. Used 1/2 parmesan and 1/2 fat free feta to further reduce the fat and added 1/2 cup of sundried tomatoes. Very good. Would have given it 5 stars but just too much fat without changing it up a bit. Read More
(10)
124 Ratings
  • 5 star values: 87
  • 4 star values: 32
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/24/2010
This is a lovely lunch and it does not take long to make. I did substitute butter for the olive oil when cooking the shrimp, mostly because I wanted the taste of the butter in this dish. Read More
(59)
Rating: 4 stars
03/30/2010
real nice also try adding a shot glass or 2 of wine in when you add the asparagus back to the shrimp at the end of step 3 Read More
(54)
Rating: 4 stars
04/30/2010
This was too bland for me. To save some time I steamed the aspargus in the nuker (they come out soooooooo good). I sauteed the garlic in butter then added the shrimp which I marinated for 1 hour with italian dressing (vinegar and oil based). Once all tossed together I've added cajun seasoning and some pesto. This is a great dish and you can modify this to your taste buds. Read More
(37)
Advertisement
Rating: 5 stars
05/03/2010
I've made a variation of this for years. Additions are 4 sauteed anchovies (until they mush up) and one dried chili pepper soaked in 1 cup of boiling water then chopped. It's delicious and no one can tell the anchovies are there. Everyone always asks for the recipe. Read More
(19)
Rating: 4 stars
02/15/2011
I cooked this a little bit differently than called for. I used smart balance instead of olive oil. I steamed the aparagus and addedit to the melted Smart Balance and garlic. I added the Old Bay Seasonings directly into this mixture of garlic added cooked shrimp and then tossed in the noodles. I thought it was good. Read More
(16)
Rating: 5 stars
05/03/2010
my husband said that this was great tasting and i loved it as well. i agree that the cooking times are too long and only sauteed my asparagus about 5 minutes, then added the tips and only did these about 3 minutes. as i did the tips, i added 2 inches of anchovy paste and a tsp. of chopped jalapeno peppers to give it a little zing as other reviewers had mentioned. at this time i also added a half bag of fresh spinach and let it wilt. it all was very easy and very tasty and would be something i could make at the last minute as another reviewer indicated. Read More
(15)
Advertisement
Rating: 5 stars
03/30/2010
Everyone loved this! It's fresh tasting, healthy, and colorful. Looks pretty enough to serve to guests but easy enough to prepare at the last minute. Try it with whole wheat linguine. Yum! Read More
(13)
Rating: 4 stars
04/15/2010
This would have been much better had I cooked it less. Don't follow the cooking time or else you will burn it. I will make it again. Read More
(13)
Rating: 4 stars
05/04/2010
Very nice combination of flavors. It has a light and fresh flavor and was quick and easy to make. I only cooked the asparagus for about 5 minutes before adding the tips and then cooked another 5. I like to cut the shrimp in half so the pieces get spread throughout the dish more. Next time I will probably skip salting the asparagus when it cooks and use more Old Bay on the shrimp to give it a little stronger flavor. Read More
(11)
Rating: 3 stars
10/05/2010
Delicious concept but hardly "healthy" as so many others have claimed. The 3/4 cup olive oil and 1 cup parmesan alone deliver a huge 225 fat grams per serving. I roasted the asparagus in 1 T of olive oil and used another 1 T of oil for the shrimp in a non-stick pan. Used 1/2 parmesan and 1/2 fat free feta to further reduce the fat and added 1/2 cup of sundried tomatoes. Very good. Would have given it 5 stars but just too much fat without changing it up a bit. Read More
(10)