Asparagus, Shrimp and Dill over Fettuccine

Asparagus, Shrimp and Dill over Fettuccine

A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

2

servings

6
oz uncooked fettuccine
3/4
cup chicken broth
1
tablespoon all-purpose or unbleached flour
1
tablespoon fresh lemon juice
1 1/2
teaspoons finely chopped fresh dill weed
2
teaspoons olive oil
1
cup cut (1-inch) fresh asparagus spears
1/2
lb uncooked deveined peeled medium shrimp
2
lemon wedges
  1. Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
  2. Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
  3. In 10-inch nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink.
  4. Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
  5. Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Try substituting broccoli for the asparagus.
Fresh, uncooked shrimp can be tightly covered and refrigerated for up to two days. Rinse with cold water and pat dry on paper towels before storing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 225mg;
  • Sodium 950mg;
  • Total Carbohydrate 63g
    • (Dietary Fiber 4g,
    • Sugars 2g),
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 3 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.