Shrimp and Asparagus Fettuccini Alfredo
1 lb raw shrimp
6 cloves garlic, minced 
1 small onion, finely chopped
1 pound frozen asparagus, thawed and chopped into bite size pieces
3/4 cup freshly grated parmesan cheese
1 package fettuccine
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cups low fat milk
2 tablespoons flour
salt and pepper to taste
crushed red pepper flake to taste
In large pot of salted boiling water, cook fettucini until it’s al dente, about 10 minutes. Reserve about 1 cup of the cooking water.
Meanwhile, heat 1 tablespoon each olive oil and butter in a saute pan. Add chopped onion, and saute for 2-3 minutes. Add half of the minced garlic to the onions, and continue sauteeing for about 5 more minutes. Cook until the onions are soft and translucent, being careful not to burn the garlic. Add the asparagus, shrimp, salt, pepper, and red pepper flakes as desired. Cook just until the shrimp turns pink. Put the cooked shrimp and asparagus mixture in a bowl and cover to keep warm.
Gently warm the milk in a small saute pan, being careful not to boil. Keep warm.
Add remaining butter and olive oil to the pan. Add the remaining garlic, and saute for about 2 minutes. Add the flour and stir vigorously with a whisk for 1 minute. Very slowly, start pouring in the warmed milk all the while stirring with the whisk. Continue stirrung, and heat slowly just to boiling. Reduce heat to simmer. Add the parmesan cheese, and additional salt and pepper as desired. Stir to incorporate. Add the shrimp mixture and the fettuccini to the sauce. Toss well, adding up to 1 cup of the cooking liquid as needed to smooth out the sauce.
Makes 4 servings.