Asparagus, Shrimp and Dill Fettuccine

 

4

oz uncooked fettuccine

1/2

cup Progresso® reduced-sodium 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

• 1 Cook and drain fettuccine as directed on package. Cover to keep warm.
• 2 Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
• 3 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.
• 4 Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
• 5 Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.