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Asparagus, Shrimp and Dill over Fettuccine
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Prep Time:
25 minutes
Total Time:
25 minutes
Lemon-dill shrimp and asparagus pasta: a perfect blend of flavors for a spring delight.
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
Instructions:
  • Cook the fettuccine according to the package instructions until it reaches your desired level of doneness. Drain the pasta and cover it to keep it warm.
  • In a small bowl, combine broth and flour, then add lemon juice and dill. Set aside.
  • Heat olive oil in a 10-inch nonstick skillet or Dutch oven over medium heat. Cook and stir asparagus for 2 minutes. Then add shrimp and cook for an additional 3 minutes until shrimp turn pink.
  • Pour the broth mixture into the skillet and cook over medium heat, stirring often, until it thickens slightly.
  • Gently mix the cooked fettuccine into the skillet to coat with the flavors. Serve each portion with a lemon wedge for a vibrant touch.

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