An elegant seafood and
pasta entree featuring shrimp, fresh asparagus pieces and tender
white beans enrobed in a delightfully spicy herb-enhanced citrus
sauce presented atop spinach fettuccine.
Shrimp, Asparagus
and White Bean Fettuccine
- 3 cups cut asparagus (1
1/2 inches)
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 tablespoon olive oil
12 ounces (about 30 medium-sized) peeled deveined shrimp (raw)
1/2 teaspoon dried oregano leaves
1/8 teaspoon dried red pepper flakes
1/2 cup orange juice
2 to 3 teaspoons grated lemon rind
2 (15-ounce) cans navy or Great Northern beans or 3 cups cooked
dry-packaged navy or Great Northern beans, rinsed and drained
1/2 teaspoon salt
12 ounces dry spinach fettuccine (makes 6 cups cooked)
- Sauté asparagus,
onion and garlic in oil in a large skillet until crisp-tender,
about 5 minutes. Stir in shrimp, oregano, and red pepper flakes;
sauté until shrimp is cooked and pink, about 5 minutes.
Stir in orange juice and lemon rind.
- Coarsely mash about 1/4
the beans; stir beans into skillet and cook over medium heat
until hot, 3 to 5 minutes, stirring frequently. Stir in salt.
Serve over fettuccine.
Makes 6 servings (about
3/4 cup bean mixture and 1 cup pasta each).
Nutrient Information Per serving: Calories
446; Fat 5g; % Calories from Fat 11; Calcium 148mg; Carbohydrate
70g; Folate 259mcg; Sodium 923mg; Potassium 843mg; Protein 31g;
Dietary Fiber 10g; Cholesterol 128mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
