Yield: 4 Servings
|2 mediums||Yellow bell peppers|
|1 pounds||Large shrimp|
|½ teaspoon||Chili pepper flakes|
|½ tablespoon||Olive oil|
|1 tablespoon||Soy sauce|
Start fettucine -- sauce will cook faster than dry pasta.
Clean asparagus, then cut diagonally into bite size pieces.
Dice onion; slice yellow peppers into ¼ inch thick strips. From lemon, grate peel and squeeze juice.
Shell and devein shrimp. Rinse shrimp with running cold water and pat dry with paper towels. In bowl, mix shrimp with juice from lemon, crushed red pepper and, if desired, ½ teaspoon salt.
Mean while, in nonstick 12 inch skillet over medium-high heat, in ½ tablespoon hot olive oil, cook onion, yellow pepper strips until peppers are tender-crisp; remove to bowl.
In same skillet in ½ more tablespoon oil cook asparagus and shrimp mixture until asparagus are tender-crisp and shrimp turn opaque throughout, about 3 minutes. Stir in yellow pepper mixture and ½ cup water; heat through.
To serve, toss fettuccine with shrimp mixture and soy sauce. Sprinkle with grated lemon peel.
NOTES : Note: I did not take out the onions -- just added everything in the order in which it cooks. I didn't add any extra oil, either. I also forgot to add the water.
Recipe by: irene@... (Texas)
Posted to Digest eat-lf.v097.n311 by "Cornellier, Ann" <Cornellier.Ann@...> on Dec 8, 1997