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Asparagus, Shrimp and Dill Fettuccine

  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • 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
2
teaspoons olive oil
1
cup cut (1-inch) fresh asparagus spears
1/2
lb uncooked deveined peeled medium shrimp
2
lemon wedges

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
100
% Daily Value
Total Fat
11g
16%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
225mg
75%
Sodium
940mg
39%
Potassium
470mg
13%
Total Carbohydrate
63g
21%
Dietary Fiber
4g
18%
Sugars
3g
Protein
31g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
45%
45%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Fresh, uncooked shrimp can be tightly covered and refrigerated for up to two days. Rinse with cold water and pat dry on paper towels before storing.

Directions

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

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