| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Pasta, Seafood, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus |
| 1 |
md |
Onion |
| 2 |
md |
Yellow bell pepper |
| 1 |
lg |
Lemon |
| 1 |
lb |
Shrimp, large |
| 1/4 |
ts |
Crushed red pepper, 1/4 to 1/2 |
| 1 |
ts |
Salt |
| 16 |
oz |
Fettucine, or linguine |
| 1 |
tb |
Olive oil, or salad oil |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
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, 1997.
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