Asparagus Shrimp And Dill Over Fettuccine Recipe

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

Preparation

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.

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