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Lemon-pepper fettuccine with asparagus and shrimp

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March 26, 2008

Serves 6

Salt and pepper, to taste
1 pound asparagus, trimmed and cut into 2-inch lengths
1 pound fettuccine
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
1. Bring a pot of salted water to a boil. Drop in the asparagus and cook 1 minute until tender-crisp. Remove the asparagus with a slotted spoon and plunge into a bowl of ice water.

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."

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