Asparagus, Shrimp and Dill Fettucine

By bakers_delight85

Ingredients

• 6 ounces uncooked fettucine
• 3/4 cup chicken broth
• 1 Tbsp. all-purpose or unbleached flour
• 1 Tbsp. fresh lemon juice
• 1-1/2 tsp. finely chopped fresh dill weed
• 2 tsp. olive oil
• 1 cup cut (1 inch) fresh asparagus spears
• 1/2 lb. uncooked deveined peeled medium shrimp
• 2 lemon wedges

Details

Servings 2

Preparation

Step 1

Cook and drain fettucine as directed on package. 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 fettucine to skillet; toss gently to coat. Garnish each serving with lemon wedge.