INGREDIENTS

INSTRUCTIONS

Start fettucine -- sauce will cook faster than dry pasta.  Clean
asparagus, then cut diagonally into bite size 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, if desired, 1/2
teaspoon salt.  Mean while, in nonstick 12 inch skillet over
medium-high heat, in 1/2  tablespoon hot olive oil, cook onion, yellow
pepper strips 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.  NOTES : Note:  I did not take out
the onions -- just added everything  in the order in which it cooks.  I
didn't add any extra oil, either.  I also forgot to add the water.
Recipe by:  irene@stargate.1starnet.com (Texas)  Posted to Digest
eat-lf.v097.n311 by "Cornellier, Ann"  <Cornellier.Ann@tbs-sct.gc.ca>
on Dec 8, 1997

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