Lemon-Pepper Fettuccine with Asparagus and Shrimp

This recipe serves: 6 
Preparation time: 20 minutes 
Cooking time: 15 minutes 

Ingredients:
1 pound asparagus, cut into 2-inch lengths
3 tablespoons extra virgin olive oil
30 large shrimp, peeled and deveined
2 cloves garlic, minced
salt to taste
freshly ground black pepper
1 pound fettuccine
1/2 cup freshly grated Parmesan cheese
zest of 2 lemons, finely grated
2 tablespoons chopped fresh parsley

Cooking Instructions:
1. Bring a pot of salted water to a boil, drop in the asparagus and cook until al dente. Remove the asparagus with a colander or slotted spoon and plunge it into a bowl of ice water.

2. Bring the water back to a boil, drop in the fettuccine and cook until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.

3. Meanwhile, heat 1 tablespoon of the olive oil in a large nonstick skillet over high heat. Add the shrimp and garlic, season with salt and pepper and cook for 1 minute. Add the asparagus and cook until the shrimp are cooked through and the asparagus is warmed, about 2 minutes more.

4. Return the pasta to the pot and toss it with 1/2 of the Parmesan, 1/2 of the parsley, lemon zest, remaining olive oil and reserved cooking liquid. Season with salt and a generous sprinkling of coarsely ground fresh pepper.

5. Divide the pasta among 6 warm bowls. Arrange the shrimp and asparagus on top and sprinkle with the remaining Parmesan cheese and parsley. Serve immediately.

Nutrition Facts (Serving Size: 5 shrimp with pasta )
Amount Per Serving:
Calories 453, total fat 13 g, saturated fat 3 g, protein 36 g, total carbohydrate 51 g, dietary fiber 6 g, sodium 596 mg, percent calories from fat 26%, percent calories from protein 31%, percent calories from carbohydrate 44%

Source: American Council on Exercise Health Tips, January 2006