Asparagus, Shrimp and Dill over Fettuccine

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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
1
cup cut (1-inch) fresh asparagus spears
1/2
lb. shelled deveined uncooked medium shrimp
2
lemon wedges

Directions

  1. 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  2. 2 Meanwhile, in small bowl, combine broth and flour; blend well. Stir in lemon juice and dill. Set aside.
  3. 3 Spray large nonstick skillet or Dutch oven with nonstick cooking spray. Heat over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir an additional 3 minutes or until shrimp turn pink.
  4. 4 Add broth mixture to skillet; cook over medium heat until slightly thickened, stirring frequently.
  5. 5 Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.

Notes

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Nutrition Information

Recipe Step Photos

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