FETTUCCINE WITH SHRIMP AND ROASTED RED PEPPERS

FETTUCCINE WITH SHRIMP AND ROASTED RED PEPPERS image

Yield 4

Number Of Ingredients 12

1-1/2 pounds jumbo shrimp, peeled and deveined, tails intact
1 pound fresh asparagus spears, tough ends snapped off, and cut into diagonal 2-inch pieces
1 tablespoon olive oil
4 garlic cloves, pressed
1/3 cup basil leaves, sliced
1 (7-1/4 ounces) jar roasted red peppers, sliced
2 tablespoons capers, drained
1 teaspoon cornstarch
3/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons dry white wine
4 cups cooked fettuccine

Steps:

Steam asparagus 5 minutes or until crisp-tender. Place oil in saucepan over medium heat. Add garlic and saute until tender. Add the shrimp and cook for an additional 3 minutes or until pink. Remove shrimp. Add asparagus, basil, peppers, and capers and heat thoroughly. Combine cornstarch and broth; add to pan. Cook, stirring occasionally, 5 minutes or until thickened. Stir in lemon juice and wine. Toss pasta with shrimp and vegetable mixture. Sprinkle with black pepper, if desired.