1 1\/2 lbs jumbo shrimp, peeled
\n1 lb. fresh asparagus spears
\n1 T. olive oil
\n4 cloves garlic, pressed
\n1\/3 C. fresh basil leaves, sliced into ribbons
\n1 (7.25-oz.) jar roasted red peppers, sliced
\n2 T. capers, drained
\n1 tsp. cornstarch
\n3\/4 C. fat-free chicken broth
\n2 T. lemon juice
\n2 T. dry white wine
\n4 C. cooked fettuccine (cooked without salt and fat)
\n1\/2 tsp. freshly ground pepper (optional)<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nCalories: 432
\nFat 8.6g
\nFiber 4.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n