Ingredients
6
oz fettuccine, broken in half
8
oz uncooked deveined peeled medium shrimp
1 1/2
cups 1-inch pieces fresh asparagus (6 oz)
1
medium red bell pepper, cut into thin 2-inch strips
1
container (6 oz) Greek Fat Free plain yogurt
1/4
cup milk
1/4
cup finely shredded fresh Parmesan cheese
1
teaspoon grated lemon peel
2
tablespoons lemon juice
1/4
teaspoon salt
1/4
teaspoon garlic-pepper blend
Preparation
In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.
