Ingredients

  • 2 pounds (8 cups) of Alfredo fettuccine
  • 2 to 3 shrimps skewer
  • 5 ml (1 teaspoon) of oil
  • 250 ml (1 cup) of asparagus chunks
  • 125 ml (1/2 cup) of diced yellow pepper
  • 5 ml (1 teaspoon) of finely grated lemon zest
  • 30 ml (2 tablespoons) of grated Parmesan cheese
  • 15 ml (1 tablespoon) of finely chopped fresh parsley (optional)
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Preparation

  • Prepare fettuccine with shrimps with instruction from the package.
  • Heat oil at medium heat in a large nonadhesive pan. Add asparagus and cook while stirring for 3 minutes (reduce time if asparagus are thinner)
  • Add yellow peppers. Cook until vegetables are tender. Add shrimps, asparagus, yellow peppers and lemon zest to fettuccine pastas. Mix well.
  • Spread with cheese and parsley.

Chef's notes

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