Ingredients for Shrimp Asparagus And White Bean Fettuccine
- 1 cup chopped fresh asparagus
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 pound peeled and deveined medium sized shrimp
- 1 teaspoon dried oregano leaves
- pinch dried red pepper flakes
- 1/4 cup fresh orange juice
- 1 teaspoon lemon zest
- 1 (15-ounce) can cannellini beans, drained, 1/4 cup mashed and 3/4 cup whole
- Salt, to taste
- 8 ounces spinach fettuccine
- Lemon wedges, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Shrimp Asparagus And White Bean Fettuccine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Shrimp Asparagus And White Bean Fettuccine
- Cook 8 ounces of spinach fettuccine according to package directions.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add 1 cup of chopped asparagus and 1/2 cup of chopped onion. Sauté for 3-5 minutes, until tender-crisp.
- Add 2 cloves of minced garlic and sauté for 1 minute more.
- Stir in 1 pound of peeled and deveined shrimp, 1 teaspoon of dried oregano, and a pinch of red pepper flakes.
- Cook until shrimp is pink and opaque, about 3-5 minutes. Do not overcook.
- Add 1/4 cup of fresh orange juice and 1 teaspoon of lemon zest.
- Roughly mash about 1/4 cup of cannellini beans (about 1/4 of a 15-ounce can).
- Stir the mashed beans and the remaining 3/4 cup of cannellini beans into the skillet. Cook for 3-5 minutes over medium heat, stirring frequently, until heated through.
- Season with salt and freshly ground black pepper to taste.
- Serve the shrimp and vegetable mixture over the cooked fettuccine. Garnish with lemon wedges and extra black pepper.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
20g
Fat
4g
Carbs
25g
