A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.
Asparagus, Shrimp and Dill over Fettuccine
- Prep Time 25 min
- Total 25 min
- Servings 2
- Ingredients 9
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
Instructions
-
Step1Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
-
Step2Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
-
Step3In 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.
-
Step4Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
-
Step5Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.
Nutrition
470
Calories
11g
Total Fat
31g
Protein
63g
Total Carbohydrate
2g
Sugars
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
- 950mg
- 39%
- Potassium
- 470mg
- 14%
- Total Carbohydrate
- 63g
- 21%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 2g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 40%
- 40%
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 Choice
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