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How to Make Flan
Peruvian Arroz con Pollo
Asparagus, Shrimp and Dill Fettuccine
asparagus, shrimp and dill fettuccine
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 and drain fettuccine as directed on package. 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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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