Asparagus, Shrimp and Dill over Fettuccine

• Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
• Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
• 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.
• Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
• Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.

Nutrition Information:

• 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;

• Vitamin A 15%;
• Vitamin C 10%;
• Calcium 8%;
• Iron 40%;

• 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;

• 4;