ASPARAGUS, SHRIMP AND DILL OVER FETTUCCINE

Asparagus, Shrimp and Dill over Fettuccine image

A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 470, Carbohydrate 63 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g