Dinners Pasta

Lemon & Shrimp Fettucinne


Hi everyone!

Sorry it’s been a little late on this post but here it is! My older sister got engaged this week and my sister in law had a baby! So, it has been an exciting week for everyone. We haven’t gotten to meet the new additions to the families yet but we know we love them both already!

Has everyone been keeping up with Masterchef? Gosh, I’m obsessed. Any favorites? I think I like the girl from Kentucky. It’s what made me want to branch out a bit and try seafood. Just to try cooking it. Not eating it. I hate seafood. I wish I didn’t though! I want to learn to love it so I can learn how to cook so much more but I cannot bring myself to eat it. But Ceth loooves seafood so I have learned how to cook some yummy shrimp and he gets to eat it all.


After studying up on how to cook the shrimp properly I felt confident in my endeavors. I knew the sauce I wanted to make from an old recipe my mom made back in the day and I knew I also wanted to add some green. I didn’t know the asparagus would be SO good in it though!


If you’re not a seafood fan like me, I just picked it all out and still ate the dish. It doesn’t taste fishy because they are cooked separately. It is a delicious meal. You could even substitute chicken if you’d like.


What’s awesome about it is that from start to finish it only took 15 minutes to make! Also, hear me out on this: I know I usually use basic ingredients. Shrimp is not a basic ingredient to me though. But it is now. I got this bag of shrimp for under $5.00 and I only used half. AND it fed a family of four. So you can use it all and feed a family of eight or split it. That’s a really good price!


Shrimp only takes 5-7 minutes to cook to boot! It’s the same price as other meats, if not cheaper, and it takes a fraction of the time to cook. And it makes my hubby happy ๐Ÿ™‚


Lemon, Shrimp, and Asparagus Fettuccine

Serving size: 4

  • 1 lb of fettuccine
  • 2/3 cup of parmesan cheese
  • 2/3 cup olive oil
  • 1/2 cup lemon juice
  • 1 cup of reserved liquid from boiling pasta
  • salt, pepper, and basil for seasoning
  • one bunch of asparagus
  • half a bag of shrimp (picture above of the kind I used)
  1. Cook pasta until tender. Drain.
  2. Whisk oil, Parmesan, and Lemon juice into the pasta along with your seasoning. If it is too dry, add your 1 cup of reserved liquid from boiling the pasta a little bit at a time until it is at the desired amount.
  3. Heat up pan with a couple tablespoons or so of olive oil. Put asparagus on and cook until almost done. This should take around 5 minutes. Push them to the sides of the pan so it forms a circle to keep them warm but so they will stop cooking as quick.
  4. Put your shrimp (follow directions on bag for defrosting first) in the middle of the pan and cook until they are just a pearly pink. Watch these carefully because you do not want to over cook them. Mix them in with pasta.


There you have it! I squeezed fresh lemon juice on each bowl after I served them up with a little more Parmesan cheese. Ceth said it tasted like something out of a restaurant.




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