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
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Asian Pork Tenderloin 0/5 (0 Votes)
- Linguine Bolognese 0/5 (0 Votes)
- Noodles & Butter Balls 0/5 (0 Votes)
- Teriyaki Shrimp Alfredo 0/5 (0 Votes)
- Backyard Clambake 0/5 (0 Votes)
- Shrimp Dijon Casserole 0/5 (0 Votes)
- Penne with Bell Peppers, Mushrooms... 0/5 (0 Votes)
- Fettuccine Alfredo with Sun-dried... 0/5 (0 Votes)
Review this recipe