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 min
  • Total Time 25 min
  • Servings 2

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
225mg
225%;
Sodium
950mg
950%;
Total Carbohydrate
63g
63%
(Dietary Fiber
4g
4%
  Sugars
2g
2%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
8%;
Iron
40%;
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.