Recipe Details

Shrimp and Asparagus with Fettucine in Mustard Cream Sauce

Number of Servings: 4

Serving Size: 1 cup

Mustard sauce is an unusually tasty and robust topping for this shrimp and asparagus pasta dish. We cut the fat in the "cream" sauce by thickening it with a slurry made from flour and fat-free milk.

Name: Amount:
uncooked fettucine noodles 4
margarine 2 Tbsp
all-purpose flour 2 Tbsp
fat-free milk 1 cup
pepper 0.16 tsp
Dijon mustard 1 Tbsp
olive oil 1 Tbsp
shrimp, peeled and deveined 0.50
asparagus, fresh trimmed and cut into 1-inch pieces 4
garlic clove, minced 1 ea

Cook the fettuccine according to the package directions, omitting salt. Drain.


While the pasta is cooking, melt the margarine in a small nonstick saucepan over medium heat. Add the flour; cook until bubbly. Gradually stir in the milk, cooking and stirring until thickened. Add the salt and pepper. Remove from the heat and stir in the mustard.


Heat the olive oil in a large nonstick skillet. Saute the shrimp, asparagus, and garlic over medium heat just until the shrimp are cooked through, about 4 to 5 minutes.


In a large warmed bowl, combine the fettuccine, the shrimp mixture, and sauce; toss to mix well. Serve immediately.

Nutritional Information (per serving)
Calories 276
Calories from Fat 100
Total Fat 11g
Saturated Fat 2g
Cholesterol 109mg
Sodium 392mg
Potassium n/a
Carbohydrates 28g
Dietary Fiber 1g
Sugars 5g
Protein 16g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch1 Meat Lean1 Fat, monounsaturated