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Ingredientes
- 1 lb asparagus
- 1 med onion
- 2 med yellow bell pepper
- 1 lrg lemon
- 1 lb shrimp large
- 1/4 tsp crushed red pepper 1/4 to 1/2
- 1 tsp salt
- 16 ounce fettucine or possibly linguine
- 1 Tbsp. extra virgin olive oil or possibly salad oil
- 1 Tbsp. soy sauce
Direcciones
- Clean asparagus, then cut diagonally into 3 inch pcs.
- 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 cool water and pat dry with paper towels. In bowl, mix shrimp with juice from lemon, crushed red pepper and 1/2 tsp. salt.
- In saucepot, prepare fettuccine as label directs. Drain and keep hot.
- Mean while, in nonstick 12 inch skillet over medium-high heat, in 1/2 Tbsp. warm extra virgin olive oil, cook onion, yellow pepper strips and 1/2 teaspoonsalt till peppers are tender-crisp; remove to bowl.
- In same skillet in 1/2 more Tbsp. oil cook asparagus and shrimp mixtureuntil asparagus are tender-crisp and shrimp turn opaque throughout, about 3minutes. Stir in yellow pepper mix and 1/2 c. water; heat through.
- To serve, toss fettuccine with shrimp mix and soy sauce. Sprinkle withgrated lemon peel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 598 | |
| Calories from Fat 63 | 11% |
| Total Fat 7.18g | 9% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 984mg | 41% |
| Potassium 645mg | 18% |
| Total Carbs 91.52g | 24% |
| Dietary Fiber 5.6g | 19% |
| Sugars 5.47g | 4% |
| Protein 39.77g | 64% |
