Shrimp and Asparagus With Fettucine in Mustard Cream Sauce

Shrimp and Asparagus With Fettucine in Mustard Cream Sauce

Mustard sauce is an unusally tasty and robust topping for this shrimp and asparagus pasta dish. We cut the fat in the sauce by thickening it with flour and fat-free milk.

Number of Servings: 4
Serving Size: 1 cup


uncooked fettucine noodles - 4 oz
margarine - 2 tbsp
all-purpose flour - 2 tbsp
fat-free milk - 1 cup
pepper - 1/8 tsp
Dijon mustard - 1 tbsp
olive oil - 1 tbsp
shrimp, peeled and deveined - 1/2 lb
asparagus, fresh trimmed and cut into 1-inch pieces - 4 oz
garlic clove, minced - 1

  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.

Exchanges Per Serving

2 Starch
1 Meat Lean
1 Fat, monounsaturated

Nutrition Information

Amount per serving
Calories 276
Calories from Fat 100
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 109 mg
Sodium 392 mg
Total Carbohydrate 28 g
Dietary Fiber 1 g
Sugars 5 g
Protein 16 g

B-man :wink: