Asparagus, Shrimp and Dill over Fettuccine

(5)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 9 ingredients
  • 2 servings

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

Directions

  1. 1 Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
  2. 2 Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
  3. 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. 4 Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
  5. 5 Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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