Healthy and satisfying, who knew? : Shrimp, Asparagus Fettuccine with Pesto

Shrimp, Asparagus fettucine with Pesto

We are thick (no pun intended) in the middle of the time of year that can easily do a number on our waistlines and check books. With endless holiday parties to attend, too many glasses of wine, lack of time to exercise, and the constant pressure of consumerism that our society seems to thrive on, it’s easy to feel like being healthy is simply the thing that’s going to have to go by the wayside. At least until January 1 when we berate ourselves with New Years resolutions and a vow to do better in 2010.

If you’re a regular reader of Shut Up and Cook you’ve probably realized that I’m not the kind of girl who orders the garden salad for dinner with the dressing on the side please. Admittedly blessed with a reasonable metabolism and fortunately a 5’10” frame to fill, I am never one to trade flavor for deprivation. That said, even the best of us sometime need to trim down, tone up, and be a little kinder to our bodies.

Serves 6.

A lovely simple, mid-week dinner.

Shrimp, Asparagus Fettucine with Pesto

INGREDIENTS

8 ounces whole-wheat fettuccine

1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)

1/2 cup sliced jarred roasted red peppers

1/4 cup prepared pesto

2 teaspoons extra-virgin olive oil

1 pound raw shrimp, (21-25 per pound), peeled and deveined

1 cup dry white wine

Freshly ground pepper, to taste

PREPARATION

Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

Compliments of EatingWell. A fantastic source for yummy and healthy meals.