Shrimp Alfredo with Asparagus & Romaine-Parmesan Salad

Fettuccine Alfredo rose to prominence from humble origins. In the early 20th Century, an Italian chef named Alfredo di Lelio fixed the comforting, wholesome dish—simply fettuccine in a of butter and Parmesan — for his ailing wife. Soon enough, “Alfredo’s fettucine” was all the rage, even in the U.S. We’re making our own with shrimp, asparagus and (as a special treat) mascarpone cheese, prized for its uniquely fluffy texture and delightful sweetness.

Ingredients 1 Pound Shrimp 12 Ounces Fresh Fettuccine Pasta 3 Cloves Garlic 3 Scallions 2 Lemons 1 Bunch Asparagus 1 Romaine Heart 1 Large Bunch Knick Knacks 2 Tablespoons Butter ⅓ Cup Mascarpone Cheese ⅓ Cup Grated Parmesan Cheese

Makes 4 Servings About 650 Calories Per Serving Time: 25 to 35 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/fp87 Recipe #87 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp87 1 2

Prepare the ingredients: Make the dressing: Wash and dry the fresh produce. Heat a medium pot of salted In a medium bowl, combine half the Parmesan cheese and the water to boiling on high. Cut off and discard the root ends of the juice of 4 lemon wedges; season with salt and pepper to taste. scallions; thinly slice the scallions, separating the white bottoms Slowly whisk in 2 tablespoons of until well combined. and green tops. Peel and thinly slice the garlic. Quarter and Set aside. deseed the lemons. Snap off and discard the woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Trim off and discard the root end of the lettuce; separate the leaves. Pick the parsley leaves off the stems; discard the stems. 3 4

Cook the vegetables & shrimp: Cook the pasta: In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the pasta to the pot of boiling water. Cook TK minutes, or Add the white bottoms of the scallions and garlic; season with until tender. Reserving ½ cup of the pasta cooking water, salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or thoroughly drain the cooked pasta. until softened and fragrant. Add the asparagus and cook, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green. Add the shrimp and cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are just opaque. Remove from heat and set aside. 5 6

Finish the pasta: Make the salad & serve your dish: To the pan of vegetables and shrimp, add the cooked pasta, In a large bowl, combine the lettuce and remaining parsley; butter, mascarpone cheese, remaining Parmesan cheese, season with salt and pepper to taste. Add enough of the dressing the juice of the remaining lemon wedges and half the pasta to coat the salad (you may have extra); toss to combine. Transfer cooking water. Cook on medium, stirring vigorously to coat the to a serving dish. Serve the finished pasta with the salad on the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce side. Enjoy! seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat and stir in the green tops of the scallions and half the parsley. Transfer to a serving dish.