Fettuccine with Shrimp

Makes 2 servings
Preparation time: 20 minutes
Cooking time: 15 minutes

1/2 pound fettuccine, preferably fresh
11/2 tablespoons olive oil, divided
1/2 pound shrimp, peeled and deveined
1 small shallot, finely chopped
8 large asparagus spears
2 tablespoons dry white wine
1/4 cup low-sodium, no-fat chicken broth
1/4 cup heavy cream
2 tablespoons freshly grated Parmesan

Cook fettuccine according to package directions. Drain, rinse in hot water
and 3/4 teaspoon of the olive oil. Drain again, cover and keep warm.
Meanwhile, prepare shrimp and peel and chop shallot; trim and cut
asparagus spears on the diagonal into 1-inch slices. Heat remaining 3/4
teaspoon of the olive oil in a heavy, non-stick 10-inch skillet. Add
chopped shrimp and shallots; cook 1 minute. Add wine and cook 1 minute.
Stir in asparagus, chicken broth and heavy cream. Cook just until
asparagus turns bright green. Serve immediately over fettuccine.

Per serving made with dry pasta: 677 calories, 41 g protein, 63 g
carbohydrate, 1 g fiber, 28 g fat;, 288 mg cholesterol, 385 mg sodium.
Per serving made with fresh pasta: 506 calories, 35 g protein, 31 g
carbohydrate, 1 g fiber, 25 g fat, 306 mg cholesterol, 371 mg
sodium.Thayer Wine writes about food and wine for The Tennessean.


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