The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal. Serve with a tomato and arugula salad tossed with mustard balsamic vinaigrette. Fruit sorbet for dessert.
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6 servings, 1 1/2 cups each
asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
sliced jarred roasted red peppers
extra-virgin olive oil
raw shrimp, (21-25 per pound), peeled and deveined
1Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender,about 3 minutes more.
2Reserving 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.
3Add wine,increase heat to high and continue cooking until the shrimp are curled and the wine is reduced,about 3 minutes. Add the shrimp and the reserved cooking water to the pasta. Toss to coat. Season with pepper and serve immediately.