Shrimp recipes

Shrimp And Spinach Fettuccine

Course : Shrimp
Serves: 4

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Ingredients:

2 tablespoons olive oil -- divided

1 large garlic clove -- minced

1 pound fresh asparagus - trimmed -- cut into 1 inch pieces (or use 10 ounces frozen aparagus 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 / Directions:

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

Shrimp And Spinach Fettuccine

Ingredients:

Preparation / Directions:

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