Fettuccini w/Langostino and Asperagas Chili Alfredo

1 - pound,whole wheat fettuccini pasta (dry or fresh, adjust cooking time according to type of pasta).
1 - pound, langostino, cooked (you can also substitute 1 pound of medium-size cooked shrimp).
1 - pound asparagus spears, cut into 1 to 1 1/2 inch pieces and sauted.
3 - cloves of garlic, minced ( you can also use pre-minced garlic in a jar found in the produce section of the grocery store).
1/2 cup - 2% milk (use whole milk, half & half or cream for a richer flavor).
1/2 cup - parmesan cheese, grated
1/4 to 1/2 cup - extra virgin olive oil 2 tsp. - chili powder
1 tsp. - cornstarch, mixed with 1/4 cup of water, to use to thicken the sauce, if desired.
salt and pepper to taste

Start water to boil for pasta. When the water reaches a rolling boil, add the pasta and cook for approx. 11 minutes , or to an al dente stage. Drain pasta, and return to pan.
While the pasta water heats, and the pasta cooks, heat a 12" saute pan or skillet over medium heat. Add 1/4 cup of extra virgin olive oil and heat, being careful to not let the oil smoke. Add the garlic and saute until it starts to turn golden in color 3 to 4 minutes., do not let the garlic burn). Add the asparagus pieces and saute for approx. 3 to 5 minutes. Add the langostinos and chili powder and heat for an additional 3 to 5 minutes. Add the milk and parmesan cheese, and stir for 2 to 3 minutes. If the sauce seems to thin in consistancy, add the cornstarch and water turn heat to High and bring to a short, rapid boil for 1 minute. Add salt and pepper to taste. Pour the sauce and langostino mixture over the pasta and stir briefly to coat the pasta. Serve. Makes eight servings

Number of Servings: 8

Recipe submitted by SparkPeople user RAZORPIG53.