Fettuccine with Shrimp and Roasted Red Peppers Recipe
Ingredients
| Jumbo shrimp | 1 1/2 Pound, peeled | |
| Asparagus spears | 1 pound | |
| Olive oil | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), pressed | |
| 1/3 cup fresh basil leaves, sliced into ribbons | ||
| Roasted red peppers | 1 To taste, sliced | |
| Capers | 2 Tablespoon, drained | |
| Cornstarch | 1 Teaspoon | |
| 3/4 cup fat-free chicken broth | ||
| Lemon juice | 2 Tablespoon | |
| Dry white wine | 2 Tablespoon | |
| Fettuccine | 4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
Directions
Peel shrimp, and devein, if desired, leaving tails intact.
Snap off tough ends of asparagus; cut diagonally into 2-inch pieces.
Steam 5 minutes or until crisp-tender.
Place oil in a saucepan over medium heat.
Add garlic; saute until tender.
Add shrimp; cook for 3 minutes or until pink.
Remove shrimp.
Add asparagus, basil, red peppers, and capers to pan; heat thoroughly.
Combine cornstarch and broth; add to pan.
Cook, stirring occasionally, 5 minutes or until thickened.
Stir in lemon juice and wine.
Place pasta in a bowl.
Add shrimp and vegetable mixture; toss.
Sprinkle with freshly ground pepper, if desired.
Snap off tough ends of asparagus; cut diagonally into 2-inch pieces.
Steam 5 minutes or until crisp-tender.
Place oil in a saucepan over medium heat.
Add garlic; saute until tender.
Add shrimp; cook for 3 minutes or until pink.
Remove shrimp.
Add asparagus, basil, red peppers, and capers to pan; heat thoroughly.
Combine cornstarch and broth; add to pan.
Cook, stirring occasionally, 5 minutes or until thickened.
Stir in lemon juice and wine.
Place pasta in a bowl.
Add shrimp and vegetable mixture; toss.
Sprinkle with freshly ground pepper, if desired.
Chef
