Shrimp And Spinach Fettuccine

Recipe Ingredients

2 tablespoons	30ml	Olive oil - divided
1 tablespoon	15ml	Garlic clove - minced (large)
1 lb	454g / 16oz	Fresh asparagus - trimmed - cut into 1" pieces
		(or use 10 ounces frozen asparagus spears)
1 lb	454g / 16oz	Medium shrimp - (thawed if frozen), peeled and deveined
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Dijon-style mustard
1 teaspoon	5ml	Dried tarragon
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
8 oz	227g	Spinach fettuccine pasta - cooked per package
1 cup	146g / 5.1oz	Knudsen cottage cheese
1/4 cup	36g / 1.3oz	Grated parmesan cheese

Recipe Instructions

Heat 1 tablespoon of the oil in a large skillet over medium heat; add garlic. Cook, stirring, 1 minute. Add asparagus; cook, stirring, 3 minutes. Add shrimp, lemon juice, mustard, tarragon, salt and pepper; cook, stirring, 3 to 4 minutes until shrimp turn pink; remove from heat.

Toss hot drained fettuccine with remaining oil, and the asparagus-shrimp mixture. Gently toss in cottage cheese and sprinkle with Parmesan cheese.

Source:
THE VERY BEST RECIPES by Knudsen

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