Shrimp and Asparagus Fettuccine

01Method

1. 1

   Separate the asparagus tips from the remaining stalk pieces and set aside.

2. 2

   Warm the larger portion of olive oil in a wide skillet over medium heat. Add the garlic and cook, stirring, until it just starts to color, 3 to 5 minutes. Add the asparagus stalks (not the tips), season with salt and pepper, and cook, stirring, until tender yet still vibrant green, about 10 minutes. Add the tips and continue cooking, stirring, for another 5 minutes.

3. 3

   While the asparagus cooks, bring a large pot of lightly salted water to a vigorous boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 8 minutes. Drain thoroughly.

4. 4

   Return the drained fettuccine to the pot, drizzle with the smaller portion of olive oil, and toss to coat. Cover to keep warm.

5. 5

   Using a slotted spoon, transfer the asparagus to a plate, leaving the remaining oil in the skillet.

6. 6

   Pat the shrimp dry with paper towels and place them in the hot skillet. Dust with seafood seasoning and cook over medium-high heat until pink on the outside and opaque throughout. Fold in the asparagus and heat everything together for 2 to 3 minutes.

7. 7

   Combine the shrimp and asparagus with the fettuccine in the pot. Add the Parmesan, toss well to coat, and drizzle in extra olive oil if needed to bring everything together.