CS Shrimp Fettuccine Alfredo

Shrimp - Defrost, rinse, and pat dry.

Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Asparagus - Chop asparagus into 1” / 2.5cm pieces. (Can be done up to 2 days ahead)

Peas - If using frozen peas, defrost and drain. If using canned peas, drain and rinse.

Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.

While pasta is cooking, heat a saute pan over medium heat. Add oil and then shrimp to heated oil. Season shrimp with some salt and pepper as it cooks. Cook shrimp for 2 minutes and then add garlic. Continue cooking until shrimp is opaque / cooked through, ~2 minutes more. Set shrimp aside and return pan to heat.

Add butter to heated pan. Once butter melts, add shallots and coleslaw mix with a pinch of salt and saute until tender, 3 to 4 minutes.

Sprinkle flour evenly over vegetables and stir to coat, about 30 seconds. While stirring, slowly add stock and then heavy cream. Continue stirring and bring to a low simmer (reduce heat if needed to prevent sauce from reaching a hard boil). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed.

When pasta / asparagus are finished cooking, drain.

In a large mixing bowl, toss together pasta / asparagus, peas and sauce. Zest lemon over top. Season with some salt.

Serve pasta with shrimp on top. Finish with fresh cracked black pepper. Enjoy!