Lemon Shrimp Fettucini (Healthified)

By barbsjustagirl

Nutritional Information
1 Serving: Calories 390 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 170mg; Sodium 480mg; Total Carbohydrate 52g (Dietary Fiber 7g, Sugars 6g); Protein 35g

Ingredients

• 8 ounces dried whole wheat or spinach fettuccine
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 1 pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
• 1 cup Progresso® reduced-sodium chicken broth
• 1 cup frozen peas, thawed
• 2 medium plum tomatoes, finely chopped
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 teaspoons chopped fresh Italian parsley
• 4 slices whole grain baguette-style French bread (optional)

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package directions; drain and set aside.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
3. To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.