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Asparagus, Shrimp and Dill over Fettuccine
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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
Makes:
2 servings
User Rating (
5
)
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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
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DIRECTIONS:
Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
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.
Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.
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High Altitude (3500-6500 ft):
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Nutritional Information:
Nutrition Information:
1 Serving (1 Serving)
Calories 470
(Calories from Fat 100),
Total Fat 11g
(Saturated Fat 2g,
Trans Fat 0g),
Cholesterol 225mg;
Sodium 950mg;
Total Carbohydrate 63g
(Dietary Fiber 4g,
Sugars 2g),
Protein 31g;
Percent Daily Value*:
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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