|Salt and pepper, to taste|
|1||pound asparagus, trimmed and cut into 2-inch lengths|
|3||tablespoons olive oil|
|30||large shrimp, peeled and deveined|
|2||cloves garlic, finely chopped|
|1/2||cup grated Parmesan cheese|
|2||tablespoons chopped fresh parsley|
|Finely grated rind of 2 lemons|
2. Bring the water back to a boil, drop in the fettuccine, and cook for 8 to 10 minutes or until tender. Drain the pasta, reserving 1/2 cup of the cooking liquid.
3. Meanwhile, in a large nonstick skillet over high heat, heat 1 tablespoon of the olive oil. Add the shrimp, garlic, salt, and pepper, and cook for 1 minute. Add the asparagus and cook 2 minutes or until the shrimp are cooked through and the asparagus is warmed.
4. Return the pasta to the pot and toss it with half of the Parmesan, half of the parsley, the lemon rind, remaining olive oil, and reserved cooking liquid. Season with salt and a generous sprinkling of 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.
Adapted from "Fast & Fit."