Fettuccine With Asparagus And Shrimp

Directions

1. Clean asparagus, then cut diagonally into 3 inch pcs.
2. Dice onion: slice yellow peppers into 1/4 inch thick strips. From lemon, grate peel and squeeze juice.
3. Shell and devein shrimp. Rinse shrimp with running cool water and pat dry with paper towels. In bowl, mix shrimp with juice from lemon, crushed red pepper and 1/2 tsp. salt.
4. In saucepot, prepare fettuccine as label directs. Drain and keep hot.
5. Mean while, in nonstick 12 inch skillet over medium-high heat, in 1/2 Tbsp. warm extra virgin olive oil, cook onion, yellow pepper strips and 1/2 teaspoonsalt till peppers are tender-crisp; remove to bowl.
6. In same skillet in 1/2 more Tbsp. oil cook asparagus and shrimp mixtureuntil asparagus are tender-crisp and shrimp turn opaque throughout, about 3minutes. Stir in yellow pepper mix and 1/2 c. water; heat through.
7. To serve, toss fettuccine with shrimp mix and soy sauce. Sprinkle withgrated lemon peel.