1 1/2 lbs jumbo shrimp, peeled
1 lb. fresh asparagus spears
1 T. olive oil
4 cloves garlic, pressed
1/3 C. fresh basil leaves, sliced into ribbons
1 (7.25-oz.) jar roasted red peppers, sliced
2 T. capers, drained
1 tsp. cornstarch
3/4 C. fat-free chicken broth
2 T. lemon juice
2 T. dry white wine
4 C. cooked fettuccine (cooked without salt and fat)
1/2 tsp. freshly ground pepper (optional)

Peel shrimp, and de-vein if desired, leaving tails intact. Snap off tough ends of asparagus; cut diagonally into 2-inch pieces. Steam 5 minutes or until crisp-tender. Place oil in a saucepan over medium heat. Add garlic; sauté until tender. Add shrimp; cook for 3 minutes or until pink. Remove shrimp. Add asparagus, basil, red peppers and capers to pan; heat thoroughly. Combine cornstarch and broth; add to pan. Cook, stirring occasionally, 5 minutes or until thickened. Stir in lemon juice and wine. Place pasta in a bowl. Add shrimp and vegetable mixture; toss. Sprinkle with freshly ground pepper, if desired.

Yield: 4 servings
Calories: 432
Fat 8.6g
Fiber 4.2g