Shrimp & Asparagus Fettuccine


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Shrimp and asparagus add a colorful and flavorful touch to classic alfredo.

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  • 12 oz. uncooked fettuccine
  • 1 box frozen asparagus cuts
  • 1 Tbs. oil
  • 1 pkg. (16 oz.) frozen shrimp
  • 2 Tbs. butter
  • 1 c. half n half
  • 1/2 c. Parmesan cheese
  • 1 jar (4 oz.) sliced pimiento, drained

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Cook pasta according to package directions, adding asparagus to water 8 minutes before pasta is done. Drain; keep warm. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp; cover and cook 3 minutes or until shrimp turn pink. Drain excess liquid, leaving shrimp and about 2 T. liquid in skillet. Reduce heat to low. Remove shrimp and add butter, half and half and Parmesan cheese to liquid left in skillet. Stir constantly so cheese does not become a big blob. When cheese is melted add shrimp and pimientos. Toss fettuccine and asparagus with shrimp mixture.

Serves 4.

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