| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Italian, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus |
| 1 |
|
Onion |
| 2 |
|
Yellow bell pepper |
| 1 |
|
Lemon |
| 1 |
lb |
Shrimp, large |
| 1/4 |
t |
Crushed red pepper, 1/4 to |
|
|
1/2 |
| 1 |
t |
Salt |
| 16 |
oz |
Fettucine, or linguine |
| 1 |
T |
Olive oil, or salad oil |
| 1 |
T |
Soy sauce |
INSTRUCTIONS
1997
METHOD Clean asparagus, then cut diagonally into 3 inch pieces. Dice
onion: slice yellow peppers into 1/4 inch thick strips. From lemon,
grate peel and squeeze juice. Shell and devein shrimp. Rinse shrimp
with running cold water and pat dry with paper towels. In bowl, mix
shrimp with juice from lemon, crushed red pepper and 1/2 teaspoon
salt. In saucepot, prepare fettuccine as label directs. Drain and keep
warm. Mean while, in nonstick 12 inch skillet over medium-high heat,
in 1/2 tablespoon hot olive oil, cook onion, yellow pepper strips and
1/2 teaspoon salt until peppers are tender-crisp; remove to bowl. In
same skillet in 1/2 more tablespoon oil cook asparagus and shrimp
mixture until asparagus are tender-crisp and shrimp turn opaque
throughout, about 3 minutes. Stir in yellow pepper mixture and 1/2 cup
water; heat through. To serve, toss fettuccine with shrimp mixture and
soy sauce. Sprinkle with grated lemon peel. Enjoy!! Recipe by: GOOD
HOUSEKEEPING 5/94 Posted to Digest eat-lf.v097.n047 by
irene@1starnet.com on Feb 18,
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