Fettuccine With Shrimp

By AJandColleen

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

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

Details

Servings 4

Preparation

Step 1

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.