Shrimp with Spinach Fettucine
(serves 2)

Ingredients
1 tablespoon olive oil
3/4 cup mixed fresh Parmesan and Romano cheese, grated
1/4 cup butter
1 cup heavy cream
8 spears fresh asparagus, blanched
12 medium shrimp, cut down the back with out cutting in half
1/2 pound spinach fettuccine, cooked and drained

Directions
In a skillet, sauté shrimp and asparagus in olive oil over low heat. When the shrimp are cooked, add butter, cheese and heavy cream. Cook till thickened; season with salt and pepper. Serve over fettuccine.