Shrimp Fettuccine Primavera

By carvalhohm

Ingredients

• 6 oz fettuccine, broken in half
• 8 oz uncooked deveined peeled medium shrimp
• 1 1/2 cups 1-inch pieces fresh asparagus (6 oz)
• 1 medium red bell pepper, cut into thin 2-inch strips
• 1 container (6 oz) Greek Fat Free plain yogurt
• 1/4 cup milk
• 1/4 cup finely shredded fresh Parmesan cheese
• 1 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic-pepper blend

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.

In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.