375 g fettuccine 3/4 lb
500 g fresh asparagus, cut into bite-size pieces 1 lb
375 g shrimp 3/4 lb
250 ml cereal cream, heated 1 cup
5 ml lemon peel, grated 1 tsp
5 ml lemon juice 1 tsp
25 ml butter 2 tbsp
salt & pepper
Cook pasta in boiling water until just done, about 7 to 10 minutes; drain. In separate saucepan; cook asparagus in boiling water until tender, about 5 minutes. Drain. In third saucepan; cook shrimp in boiling water until done, about 3 to 5 minutes, depending on size. Combine ingredients in large saucepan. Add cream, lemon peel and juice, butter, salt and pepper. Toss and heat ingredients together. Serve pasta immediately on warm plates.
Serves 4