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.

–

Save & Share

Servings 2

false

( 5 ) Ratings

5 Ratings

5 Stars 29%

4 Stars 29%

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 1 )

5df4400b-74a9-4898-9fc9-7197b251a1c2

ingredients 9
Prep Time 25 min
Total Time 25 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

buffster

report Posted Feb. 20, 2010 10:55 AM

Awesome! Had leftover shrimp and this was a perfect way to use them. Mixing the broth with flour ahead of time is a great idea. Will try doing that with other recipes to give sauces more oomph!