Shrimp and Asparagus Fettuccine

Recipe View Separate asparagus tips from remaining pieces.

Recipe View Heat 3/4 cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown (3-5 minutes). Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green (about 10 minutes). Add asparagus tips; cook and stir for 5 minutes.

Recipe View While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite (about 8 minutes). Drain well.

Recipe View Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.

Recipe View Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.

Recipe View Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through (2-3 more minutes).

Recipe View Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.