Shrimp & Asparagus Fettuccine

This recipe is really quick to make. The bulk of the recipe is made in the same time as the pasta.

Serves 2


1/2 lb of raw shrimp (I use 31-40 count shrimp), shells and tails off

2 tbsp of olive oil

1/2 onion, chopped

1 red pepper, cut into chunks

1/4 lb of asparagus

1/2 lb of whole wheat fettuccine

zest and juice of 1/2 a lemon

1/2 tsp of red pepper flakes

2 cloves of garlic, minced

salt and pepper

Parmesan cheese


Step 1: In a bowl, combine the raw shrimp, red pepper flakes and lemon zest. Season with a pinch of salt and pepper, mix and set aside.

Step 2: Cook the fettuccine, according to the package.

Step 3: While the pasta is cooking, heat up the olive oil in a large frying pan over medium heat. Trim the bottoms of the asparagus, approximately cutting off 2 inches off the bottom; discard these. Cut the remaining asparagus into thirds. Add the onions and asparagus, seasoning with a pinch of salt and pepper. Saute for 4-5 minutes then add the red bell pepper, mix around and saute for a few more minutes.

Step 4: Make a hole in the centre of the pan and add the raw shrimp and garlic. Quickly incorporate everything together, cooking the shrimp about 30-45 seconds per side.

Step 5: Add the cooked pasta to the pan and squeeze the lemon juice over and mix. Garnish each serving with fresh Parmesan cheese.