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
  • ingredients 9
  • servings 2

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
  • 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.
  • 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.
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