March 28, 2012
Redbook Tagliatelle with Pesto, Asparagus, and Shrimp
This recipe has 6 ingredients. It takes 5 minutes of prep and 10 minutes of cooking and makes 4 servings. I used fresh fettuccine since it is the only fresh pasta that was available. To save time during dinner prep I shelled and de-veined the shrimp in the morning. Additionally, I cut the asparagus in the morning, so my dinner prep was minimal. I did notice that the cooking time for the pasta in the recipe is off. My pasta only took a total time of 3 minutes so I added the asparagus at the same time since it needed to be cooked 2-3 minutes. Finally, it took a little longer than the suggested 3 minutes for the wine to reduce. I followed the remainder of the recipe as written.
I made this dish after a very long day visiting family over the weekend. I was able to make everything in 15 minutes, which was great! My two boys loved the shrimp and ate their servings quickly. Using fresh pasta saves a lot of time, especially when making dinner at the last minute. Best of all the recipe has 46 grams of protein. Overall, a very quick recipe using fresh vegetables and child friendly.
For the recipe go to Tagliatelle with Pesto, Asparagus, and Shrimp.