This pasta showcases shrimp tossed with fresh chives in a garlic-butter-wine sauce that’s made in the time it takes to cook the pasta. Add the chives at the end of cooking so they retain maximum flavor and color.

1 (8- to 9-oz.) pkg. refrigerated fettuccine or linguine
1 lb. pencil-thin asparagus, sliced (1 1/2 inches)
1/4 cup unsalted butter
1 1/2 lb. shelled, deveined uncooked large shrimp (21 to 30 count)
3 large garlic cloves, minced
1 1/2 cups white wine, or 1 1/2 cups reduced-sodium chicken broth and 1 tablespoon lemon juice
1/2 cup heavy whipping cream
2/3 cup sliced chives
1/2 teaspoon coarse salt
1/2 teaspoon pepper

1. Cook fettuccine according to package directions, adding asparagus during last 2 minutes of cooking. Drain, reserving 1/2 cup pasta cooking water.

2. Meanwhile, melt butter in large nonstick skillet over medium heat. Cook shrimp 3 minutes or until almost pink, stirring occasionally. Add garlic; cook 30 seconds or until fragrant. Remove shrimp.

3. Increase heat to high; add wine to skillet. Bring to a boil; boil 2 to 4 minutes or until slightly reduced (about 1 cup). Add cream; bring to a boil. Sprinkle with chives, salt and pepper. Toss fettuccine and asparagus with shrimp and sauce, adding reserved pasta water if necessary.

4 (2-cup) servings

PER SERVING: 545 calories, 26.5 g total fat (15 g saturated fat), 35 g protein, 39 g carbohydrate, 350 mg cholesterol, 830 mg sodium, 4 g fiber