METHOD: Clean asparagus, then cut diagonally into 3 inch pieces. Dice onion: slice yellow peppers into 1/4 inch thick strips. From lemon, grate peel and squeeze juice. Shell and devein shrimp. Rinse shrimp with running cold water and pat dry with paper towels. In bowl, mix shrimp with juice from lemon, crushed red pepper and 1/2 teaspoon salt. In saucepot, prepare fettuccine as label directs. Drain and keep warm. Mean while, in nonstick 12 inch skillet over medium-high heat, in 1/2 tablespoon hot olive oil, cook onion, yellow pepper strips and 1/2 teaspoon salt until peppers are tender-crisp; remove to bowl. In same skillet in 1/2 more tablespoon oil cook asparagus and shrimp mixture until asparagus are tender-crisp and shrimp turn opaque throughout, about 3 minutes. Stir in yellow pepper mixture and 1/2 cup water; heat through. To serve, toss fettuccine with shrimp mixture and soy sauce. Sprinkle with grated lemon peel. Enjoy!! Recipe by: GOOD HOUSEKEEPING 5/94 Posted to Digest eat-lf.v097.n047 by firstname.lastname@example.org on Feb 18, 1997.
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 4|
|Calories from Fat: 51 (9%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 170.2mg||52 %|
|Sodium 238.7mg||8 %|
|Potassium 1062.7mg||28 %|
|Total Carbohydrate 106.6g||31 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 88.9g|
|Protein 35.4g||51 %|
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Calories per serving: 595
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