Ingredients
4 ounces pasta, fettuccine
2 tablespoon butter
2 tablespoon flour, all-purpose
1 cups milk
1/8 teaspoon pepper, black ground
1 tablespoon mustard, dijon-style
1 tablespoon oil, olive
1/2 pounds shrimp, peeled and deveined
4 ounces asparagus
1 clove garlic, minced
* salt to taste
Preparation
1. Cook the fettuccine according to the package directions, Drain.
2. While the pasta is cooking, melt the butter in a small nonstick saucepan over medium heat. Add the flour; cook until bubbly. Gradually stir in the milk, cooking and stirring until thickened. Add the salt and pepper. Remove from the heat and stir in the mustard.
3. Heat the olive oil in a large nonstick skillet. Saute the shrimp, asparagus, and garlic over medium heat just until the shrimp are cooked through, about 4 to 5 minutes.
4. In a large warmed bowl, combine the fettuccine, the shrimp mixture, and sauce; toss to mix well. Serve immediately.
4 ounces pasta, fettuccine
2 tablespoon butter
2 tablespoon flour, all-purpose
1 cups milk
1/8 teaspoon pepper, black ground
1 tablespoon mustard, dijon-style
1 tablespoon oil, olive
1/2 pounds shrimp, peeled and deveined
4 ounces asparagus
1 clove garlic, minced
* salt to taste
Preparation
1. Cook the fettuccine according to the package directions, Drain.
2. While the pasta is cooking, melt the butter in a small nonstick saucepan over medium heat. Add the flour; cook until bubbly. Gradually stir in the milk, cooking and stirring until thickened. Add the salt and pepper. Remove from the heat and stir in the mustard.
3. Heat the olive oil in a large nonstick skillet. Saute the shrimp, asparagus, and garlic over medium heat just until the shrimp are cooked through, about 4 to 5 minutes.
4. In a large warmed bowl, combine the fettuccine, the shrimp mixture, and sauce; toss to mix well. Serve immediately.
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