Ingredients
1 package (9 ounces) refrigerated fettuccine1 cup cut fresh asparagus (1-inch pieces)1 pound uncooked medium shrimp, peeled and deveined3 tablespoons olive oil, divided2 garlic cloves, minced3/4 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes.
In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer.
Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.
