Shrimp, Asparagus and White Bean Fettuccine

Makes 6 servings


  • 3 cups cut asparagus (1 1/2 inches)
  • 1 1/2 cups chopped onions
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil 12 ounces (about 30 medium-sized) peeled deveined shrimp (raw)
  • 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon dried red pepper flakes
  • 1/2 cup orange juice
  • 2-3 teaspoons grated lemon rind
  • 2 cans (15 ounces each) Navy or Great Northern beans or 3 cups cooked dry-packaged Navy or Great Northern beans, rinsed and drained
  • 1/2 teaspoon salt
  • 12 ounces dry spinach fettuccine (makes 6 cups cooked)

Preparation: 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.
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.

Serv. Size: about 3/4 cup bean mixture and 1 cup pasta each

Amount Per Serving

Cals: 446 From Fat: 11

Total Fat: 5g

Cholesterol: 128mg

Sodium: 923mg

Total Carb: 70g

Dietary Fiber: 10g

Sugars: na

Protein: 31g