|
Yield: 8 cups (1.9L)
Servings: 4
|
Fresh shrimp tastes best, but frozen shrimp also works in this
recipe. When using frozen shrimp, always thaw completely before cooking or it will have a
mushy texture.
Ingredients
8 ounces (230g) fettucine, uncooked
1 Tbsp (15mL) olive oil, divided
2 cloves garlic, minced
1 pound (455g) medium shrimp, uncooked, peeled and deveined
8 mushrooms, sliced
2 tomatoes, diced
1 cup (200g) frozen peas, thawed
1 tsp (2g) basil, dried or 1 Tbsp (2g) fresh chopped
1/2 cup (60g) freshly grated Parmesan cheese
Directions
Cook fettucine in a large pot of boiling water until done.
While pasta is cooking, heat 1/2 Tbsp (8mL) oil in a large nonstick
skillet and add garlic and shrimp. Cook shrimp, stirring constantly, just until they turn
pink. Transfer shrimp to a bowl.
Heat 1/2 Tbsp (8mL) oil in skillet and add mushrooms, sautéing for
1 minute.
Add tomatoes, peas and basil; cook for 1 minute. Stir in cooked shrimp
and heat.
Portion fettuccine onto plates and top with shrimp mixture. Sprinkle
with Parmesan cheese and serve.
Nutrition Facts
Calories: 459
Total Fat: 10g
% Calories from fat: 19%
Protein: 38g
Carbohydrate: 54g
Cholesterol: 180mg
Sodium: 406mg
Copyright © 2002 Healthnotes, Inc. All rights
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
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medications. Information expires December 2003.