Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil -- divided
   1      large         garlic clove -- minced
   1      pound         fresh asparagus - trimmed -- cut into 1" pieces
                        (or use 10 ounces frozen asparagus
                        -- spears)
   1      pound         medium shrimp -- (thawed if frozen),
                        -- peeled and deveined
   2      tablespoons   lemon juice
   1      teaspoon      Dijon-style mustard
   1      teaspoon      dried tarragon
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
   8      ounces        spinach fettuccine pasta -- cooked per package
   1      cup           Knudsen cottage cheese
     1/4  cup           grated parmesan cheese

Preparation:

Heat 1 tablespoon of the oil in a large skillet over medium heat; add garlic. Cook, stirring, 1 minute. Add asparagus; cook, stirring, 3 minutes. Add shrimp, lemon juice, mustard, tarragon, salt and pepper; cook, stirring, 3 to 4 minutes until shrimp turn pink; remove from heat. Toss hot drained fettuccine with remaining oil, and the asparagus-shrimp mixture. Gently toss in cottage cheese and sprinkle with Parmesan cheese. Comments: This recipe proves that pasta doesn't have to be spaghetti and tomato sauce. Lemon juice, Dijon mustard, and tarragon give this dish a French accent. Recipe Source: THE VERY BEST RECIPES by Knudse