Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"I drive way too fast to worry about cholesterol."
-Steven Wright, Comedian

The refrigerator light goes on...

You're not stuck with using basil for your pesto. Almost any green, such as cilantro or arugula, will work. And of course, there's always basil....


The term pesto might come from the pestle half of mortar and pestle. This is because pestos were originally made inside of the pestle using the mortar to crush the nuts and basil together with the olive oil. The Italian word pistare means "to pound."


Fettuccine with Dill Pesto and Shrimp

Servings = 2 | Serving size =2 ounces pasta

Cooking Time = 30 Minutes

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

This recipe also requires making Dill Pesto

This recipe will keep fairly well for a day or so. You may use any vegetable in place of the asparagus.

4 ounces whole wheat or gluten-free 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 or vegetable broth
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


Amount Per Serving

Calories 404 Calories from Fat 95
  % Daily Value
Total Fat 11g 17%
    Saturated Fat 2g 12%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 134mg 45%
Sodium 249mg 10%
Total Carbohydrates 42g 14%
    Dietary Fiber 3g 11%
    Sugars 1g  
Protein 33g  
Vitamin A 17% Vitamin C 13%
Calcium 16% Iron 33%
Vitamin K 25 mcg Potassium 454 mg
Magnesium 85 mg