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Asparagus, Shrimp and Dill Fettuccine

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
100
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.
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