INGREDIENTS
1
tablespoon all-purpose or unbleached flour
1
tablespoon fresh lemon juice
1 1/2
teaspoons finely chopped fresh dill weed
1
cup cut (1-inch) fresh asparagus spears
1/2
lb uncooked deveined peeled medium shrimp
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.
High Altitude (3500-6500 ft)
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