Official Government Website
Shrimp, Asparagus and White Bean Fettuccine
3 cups cut asparagus (1½")
1 ½ cups chopped onions
2 tsp minced garlic
1 tbsp olive oil
12 oz peeled deveined shrimp (raw)
½ tsp dried oregano leaves
⅛ tsp dried red pepper flakes
½ cup orange juice
23 tsp grated lemon rind
15 oz cans Navy or Great Northern beans (2), rinsed and drained
½ tsp salt
12 oz dry spinach fettuccine
1
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.
2
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.
Nutrition Facts
6 servings
Serving size
¾ cup bean mixture and 1 cup pasta
- Amount per serving
- Calories446
- % Daily Value *
- Total Fat 5g7%
- Cholesterol 128mg43%
- Sodium 923mg41%
- Total Carbohydrate 70g26%
- Dietary Fiber 10g36%
- Protein 31g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
3 cups cut asparagus (1½")
1 ½ cups chopped onions
2 tsp minced garlic
1 tbsp olive oil
12 oz peeled deveined shrimp (raw)
½ tsp dried oregano leaves
⅛ tsp dried red pepper flakes
½ cup orange juice
23 tsp grated lemon rind
15 oz cans Navy or Great Northern beans (2), rinsed and drained
½ tsp salt
12 oz dry spinach fettuccine