Cooking & Occasions
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.
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oz uncooked fettuccine
cup chicken broth
tablespoon all-purpose or unbleached flour
tablespoon fresh lemon juice
teaspoons finely chopped fresh dill weed
teaspoons olive oil
cup cut (1-inch) fresh asparagus spears
lb uncooked deveined peeled medium shrimp
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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1 Serving (1 Serving)
(Calories from Fat 100),
Total Fat 11g
(Saturated Fat 2g,
Trans Fat 0g),
Total Carbohydrate 63g
(Dietary Fiber 4g,
Percent Daily Value*:
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
3 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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