Italian Shrimp and Pasta
Garlic-Butter Roasted Asparagus
Ingredients
- 1 (16-oz) pkg fettuccine
- ½ cup butter
- 1 (0.7-oz) pouch Italian dressing mix
- 1½ lb peeled and deveined, medium raw shrimp
- 1 pint grape tomatoes, halved
- ¼ cup chopped fresh parsley
Instructions
- Cook pasta according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Add dressing mix, stirring to combine.
- Add shrimp and tomatoes; cook, stirring, 3 to 4 minutes or until shrimp are done. Serve over pasta. Sprinkle with parsley.
Side Dish Ingredients
- ¼ cup butter, melted
- 1 Tbsp minced garlic
- 2 lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 450°F. Combine butter, garlic, and asparagus on a rimmed baking sheet. Spread in a single layer.
- Bake 10 to 12 minutes or until asparagus is browned and crisp-tender. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
515
|
106
|
621
|
| Fat (g) | 18 | 8 | 26 |
| Sat. Fat (g) | 10 | 5 | 15 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 64 | 6 | 70 |
| Fiber (g) | 3 | 3 | 6 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 5 | 0 | 5 |
