Recipe - Fettuccine With Asparagus And Shrimp

1 pound Asparagus
1 md Onion
2 md Yellow bell pepper
1 lg Lemon
1 pound Shrimp, large
One fourth teaspoon Crushed red pepper, One fourth to
1/2
1 teaspoon Salt
16 ounce Fettucine, or linguine
1 tablespoon Olive oil, or salad oil
1 tablespoon Soy sauce

METHOD:

Clean asparagus, then cut diagonally into 3 inch pieces.

Dice onion: slice yellow peppers into One fourth inch thick strips. From lemon,
grate peel and squeeze juice.

Shell and devein shrimp. Rinse shrimp with running cold water and pat dry
with paper towels. In bowl, mix shrimp with juice from lemon, crushed red
pepper and One half teaspoon salt.

In saucepot, prepare fettuccine as label directs. Drain and keep warm.

Mean while, in nonstick 12 inch skillet over mediumhigh heat, in 1/2
tablespoon hot olive oil, cook onion, yellow pepper strips and One half teaspoon
salt until peppers are tendercrisp; remove to bowl.

In same skillet in One half more tablespoon oil cook asparagus and shrimp
mixture until asparagus are tendercrisp and shrimp turn opaque throughout,
about 3 minutes. Stir in yellow pepper mixture and One half cup water; heat
through.

To serve, toss fettuccine with shrimp mixture and soy sauce. Sprinkle with
grated lemon peel.

Enjoy!!

Recipe by: GOOD HOUSEKEEPING 5/94

Posted to Digest eatlf.v097.n047 by irene@1starnet.com on Feb 18, 1997.