|Carrot||1⁄2 Cup (8 tbs), cut into matchstick-thin strips|
|Celery||1⁄2 Cup (8 tbs), cut into matchstick-thin strips|
|Garlic||2 Clove (10 gm), minced|
|Dried dill weed||1⁄2 Teaspoon, crushed|
|Condensed creamy onion soup/Dip||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Medium shrimp||1⁄2 Pound, shelled and deveined|
|Fettucini||6 Ounce, cooked, drained|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
|Lemon juice||1 Tablespoon|
1. In 3-quart microwave-safe casserole, combine carrot, celery, garlic and dill. Cover with lid; microwave on high 3 minutes or until vegetables are tender- crisp, stirring once during cooking.
2. Stir in soup until smooth. Stir in milk, shrimp, fettucini, Parmesan and lemon juice. Cover; microwave at 50% power 15 minutes or until most shrimp are opaque, stirring twice during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque.