Fettuccine With Shrimp

404 calories per serving, 8.4 g fat (1.7 g saturated), 55.1 g carbs, 6.7 g fiber, 33.5 g protein

Photo by Colleen G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • * Vegetable oil cooking spray

  • * 1 tablespoon olive oil

  • * 1 cup sliced mushrooms

  • * 1 medium onion, chopped

  • * 2 cloves garlic, finely chopped

  • * 1/4 cup dry white wine

  • * 1 tablespoon chopped fresh basil

  • * 1 teaspoon instant chicken bouillon, crumbled

  • * 1 teaspoon cornstarch

  • * 1 teaspoon chopped fresh oregano (or 1/2 tsp dried oregano)

  • * 2 medium tomatoes, seeded and chopped

  • * 1 pound large shrimp, shelled and deveined

  • * 1/4 cup fresh flat-leaf parsley, chopped

  • * 1/4 cup grated reduced-fat Parmesan

  • * 8 oz whole grain fettuccine, cooked

Directions

1. Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. 2. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. 3. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. 4. Divide among 4 plates; serve immediately.

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