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Prep 25min
Total25min
Servings2
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Ingredients
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
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Steps
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.
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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.
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