Asparagus, Shrimp and Dill over Fettuccine

Looking for a delicious seafood dinner? Then check out this pasta and shrimp recipe- ready in just 25 minutes!

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • 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
1
cup cut (1-inch) fresh asparagus spears
1/2
lb. shelled deveined uncooked medium shrimp
2
lemon wedges
  • 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine broth and flour; blend well. Stir in lemon juice and dill. Set aside.
  • 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 Add broth mixture to skillet; cook over medium heat until slightly thickened, stirring frequently.
  • 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
    490
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    245mg
    245%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    77g
    77%
    (Dietary Fiber
    5g
    5%
      Sugars
    6g
    6%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    40%;
    Calcium
    10%;
    Iron
    45%;
    Exchanges:
    5 Starch; 5 Other Carbohydrate; 2 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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