Asparagus, Shrimp and Dill over Fettucine
- Number of Servings: 4
Ingredients
6 oz. uncooked fettuccine3/4 cup chicken broth1 tablespoon whole wheat flour1 tablespoon fresh lemon juice1/2 teaspoon finely chopped fresh dill weed1 cup fresh asparagus spears, cut 1 inch1/2 pound shelled deveined uncooked medium shrimp2 lemon wedges
1. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in small bowl, combine broth and flour; blend well. Stir in lemon juice and dill. Set aside.
3. Spray large nonstick skillet or Dutch oven with nonstick cooking spray. Heat over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir an additional 3 minutes or until shrimp turn pink. 4
4. Add broth mixture to skillet; cook over medium heat until slightly thickened, stirring frequently.
5. Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
2. Meanwhile, in small bowl, combine broth and flour; blend well. Stir in lemon juice and dill. Set aside.
3. Spray large nonstick skillet or Dutch oven with nonstick cooking spray. Heat over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir an additional 3 minutes or until shrimp turn pink. 4
4. Add broth mixture to skillet; cook over medium heat until slightly thickened, stirring frequently.
5. Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
Nutritional Info Amount Per Serving
- Calories: 225.8
- Total Fat: 1.1 g
- Cholesterol: 87.1 mg
- Sodium: 263.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 1.7 g
- Protein: 17.2 g
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