Asparagus, Shrimp, and Dill Fettuccine

{Pillsbury Fast & Healthy Cookbook}
2 servings
Start to Finish: 25 min

Ingredients:
6oz uncooked fettuccine
3/4c chicken broth
1T all-purpose unbleached flour
1 1/2t finely chopped dill weed
2t olive oil
1c cut (1-inch) fresh asparagus spears
1/2lb uncooked deveined peeled medium shrimp
2 lemon wedges

Instructions:
Cook and drain fettuccine as directed on package. Cover to keep warm.

Meanwhile, in a 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.

Small changes I made...
*I used dried dill weed, and eyeballed it.
*I used pre-cooked shrimp, and did not leave it long between adding it and adding the broth mixture (because it only needed time to heat, not cook)
*When I ate it, I found that it was a little bland. I added a little salt (little!!) and pepper to my plate, and it was much tastier!
*It could easily be made into 3 servings if you have a side or two. There is plenty of food here for 3 servings (my opinion!)

Overall, it was pretty good! The shrimp and asparagus have wonderful flavor, so the flavor lacking in the sauce shows up there. Don't be afraid to add a little more shrimp and asparagus than is in the recipe.

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Nutritional Information:
1 Serving (1/2 recipe)
Calories: 470
Total Fat: 11g
Carbs: 63g
Fiber: 4g