Recipe Details

Shrimp and Asparagus with Fettucine in Mustard Cream Sauce

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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
1:

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

 2:

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.

 3:

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.

 4:

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
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