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 into 2-inch pieces $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 salted water to a boil. Cook 8 oz fettuccine until just shy of al dente; reserve 1/2 cup pasta water and drain.
2. Meanwhile, pat 12 oz shrimp dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Sear the shrimp 1 to 2 minutes per side until just opaque. Transfer to a plate.
4. Add remaining olive oil and the butter to the skillet. Add sliced garlic and optional crushed red pepper; cook 30 seconds.
5. Add asparagus and cook 2 to 3 minutes until crisp-tender. Stir in lemon zest, 2 tablespoons lemon juice, and a splash of pasta water.
6. Return shrimp to the skillet, add drained pasta, and toss until glossy and coated, adding more pasta water if needed.
7. Finish with parsley, black pepper, and more lemon zest. Plate in shallow bowls with the shrimp arranged on top.