Shelly's Recipe

SHRIMP, ASPARAGUS & PESTO FETTUCCINE

Category: Pasta - Seafood

8 oz fettuccine
1 lb 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 tsp extra-virgin olive oil
1 lb raw shrimp (21-25 per lb), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste

Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the pkg directions. 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.

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 to the pasta, toss to coat, and add the reserved cooking water. Season with pepper and serve immediately.