Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 oz $6.99
• Barilla Fettuccine Pasta Quality Non-GMO and Kosher Certified Pasta

  8 oz $1.99
• Green Asparagus

  1/2 lb, trimmed and cut on a thin bias $4.99
• Garlic

  4 cloves, thinly sliced $1.50
• Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons, chopped $1.89
• Pantry olive oil

  2 tablespoons
• Pantry butter

  2 tablespoons
• Pantry kosher salt

  to taste
• Pantry black pepper

  to taste
• Pantry crushed red pepper

  pinch, optional

Instructions

1. Bring a large pot of well-salted water to a boil. Pat 12 oz shrimp dry and season with kosher salt and black pepper. Trim 1/2 lb asparagus and slice it thinly on a sharp bias, thinly slice 4 garlic cloves, chop 2 tablespoons parsley, and zest and juice 1 lemon.
2. Add 8 oz fettuccine to the boiling water and cook until al dente. During the last 2 minutes of cooking, add the sliced asparagus to the same pot so it turns bright green and becomes perfectly tender. Reserve 3/4 cup pasta water, then drain the pasta and asparagus together.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and sear for 1 to 2 minutes per side until just opaque. Transfer to a plate.
4. Reduce the heat to medium-low. Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Once the butter is melted, add the sliced garlic and a pinch of crushed red pepper if using. Cook gently for 30 seconds until fragrant but not browned.
5. Add the drained pasta and asparagus to the skillet. Pour in 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1/2 cup reserved pasta water. Toss until the sauce turns glossy and lightly coats the noodles.
6. Return the shrimp and any juices to the skillet and toss for 30 seconds to warm through. Add more pasta water as needed for a silky finish. Taste and season with salt and black pepper.
7. Twirl the fettuccine into warm shallow bowls, arranging the shrimp on top. Finish with chopped parsley, extra lemon zest, and a few grinds of black pepper.