Italian Shrimp Fettuccine

Italian Shrimp Fettuccine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 1

    cup fresh mushrooms, sliced

  • 4

    green onions, sliced

  • 1

    tablespoon garlic, minced

  • 2

    (14½ ounce) cans diced tomatoes, undrained

  • ½

    cup fresh parsley, chopped

  • ¼

    cup white wine

  • 8

    ounces fettuccine

  • ½

    lb raw shrimp, peeled and deveined

  • 2

    tablespoons lemon juice

Directions

Heat the oil in a large skillet over medium heat until hot. Add the mushrooms, green onions, and garlic. Saute for 1-2 min or until green onions start to soften. Stir in the tomatoes, parsley and wine. Bring to a boil. Reduce heat and simmer for 20 minutes to allow the flavors to blend. Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain. ***To make this healthier serve over spaghetti squash or whole wheat Pasta Add the shrimp and lemon juice to tomato mixture. Cook for 1-2 minutes or until the shrimp turn pink. Serve over the cooked fettuccine. Recipe By Metabolic Cooking Book


Nutrition

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