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Fettuccine with Dill Pesto and Shrimp

Servings = 2 | Serving size =2 ounces pasta

This recipe can be multiplied by 2, 3, 4, 5.

This recipe requires Dill Pesto be made first.

This recipe will keep fairly well for a day or so.

You may use any vegetable in place of the asparagus.

4 ounces	fettuccine
4 quarts	water
1 tsp	extra virgin olive oil
6 ounces	large shrimp (peeled and deveined)
2 Tbsp	dill pesto
1/4 cup	low sodium chicken stock
4 ounces	white asparagus spears
1/2 ounce	Parmigiano-Reggiano

Heat the water over high heat in a large stock-pot until boiling. Add the fettuccine.

Place the asparagus in a steamer and as the pasta nears being done (about ten minutes) turn the heat on high.

Heat the olive oil in a large non-stick skillet over medium-high heat.

Add the shrimp and cook on one side for about 2 minutes. Turn and reduce the heat to medium-low and cook for another two minutes.

Add the pesto and chicken stock and toss to coat the shrimp well.

Drain the pasta and add to the pan with the shrimp and pesto.

Divide the steamed asparagus between the two pasta bowls. Fill each bowl with 1/2 of the shrimp/pesto/fettuccine and divide the grated Parmigiano-Reggiano evenly over the top of each dish.

Nutrition Facts

Serving size: 2 ounces pasta | Servings 2

Calories 404 | Calories from Fat 95

Amount Per Serving (% Daily Value)

Total Fat 11g (17%) | Saturated Fat 2g (12%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 134 mg (45 %) | Sodium 249 mg (10 %)

Total Carbohydrates 42g (14%) | Sugars 1g

Dietary Fiber 3g (11%) | Protein 33g

Vitamin A 17% | Vitamin C 13 % | Calcium 16% | Iron 33%

Vitamin K 25 mcg  | Potassium  454 mg | Magnesium  85 mg