Fettuccine with Shrimp and Roasted Red Peppers
|Jumbo shrimp||1 1⁄2 Pound, peeled|
|Fresh asparagus spears||1 Pound|
|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), pressed|
|Fresh basil leaves||1⁄3 Cup (5.33 tbs), sliced into ribbons|
|Roasted red peppers||7 1⁄4 Ounce, sliced (1 Jar)|
|Capers||2 Tablespoon, drained|
|Fat free chicken broth||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Cooked fettuccine||4 Cup (64 tbs) (Cooked Without Salt And Fat)|
|Freshly ground pepper||To Taste|
Peel shrimp, and devein, if desired, leaving tails intact.
Snap off tough ends of asparagus; cut diagonally into 2-inch pieces.
Steam 5 minutes or until crisp-tender.
Place oil in a saucepan over medium heat.
Add garlic; saute until tender.
Add shrimp; cook for 3 minutes or until pink.
Add asparagus, basil, red peppers, and capers to pan; heat thoroughly.
Combine cornstarch and broth; add to pan.
Cook, stirring occasionally, 5 minutes or until thickened.
Stir in lemon juice and wine.
Place pasta in a bowl.
Add shrimp and vegetable mixture; toss.
Sprinkle with freshly ground pepper, if desired.