Recipe - Fettucine With Asparagus And Shrimp

1 pound Asparagus
1 md Onion
2 md Yellow bell peppers
1 lg Lemon
1 pound Large shrimp
One half teaspoon Chili pepper flakes
12 ounce Fettucine
One half tablespoon Olive oil
1 tablespoon Soy sauce

Start fettucine sauce will cook faster than dry pasta.

Clean asparagus, then cut diagonally into bite size 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, if desired, One half teaspoon salt.

Mean while, in nonstick 12 inch skillet over mediumhigh heat, in 1/2
tablespoon hot olive oil, cook onion, yellow pepper strips 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.

NOTES : Note: I did not take out the onions just added everything in
the order in which it cooks. I didn't add any extra oil, either. I also
forgot to add the water.
Recipe by: irene@stargate.1starnet.com (Texas)

Posted to Digest eatlf.v097.n311 by "Cornellier, Ann"
Cornellier.Ann@tbssct.gc.ca on Dec 8, 1997