lemon shrimp and fettuccine

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 272.1
  • Total Fat: 6.4 g
  • Cholesterol: 22.7 mg
  • Sodium: 556.2 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 35.0 g

View full nutritional breakdown of lemon shrimp and fettuccine calories by ingredient
Report Inappropriate Recipe

Submitted by: NYREDHEAD
lemon shrimp and fettuccine


this meal takes only about 30 mins from start to finish, yum yum this meal takes only about 30 mins from start to finish, yum yum
Number of Servings: 4


    Prep Time:5 min
    Start to Finish:20 min
    makes:4 Servings

    8 ounces dried whole wheat or spinach fettuccine
    2 teaspoons olive oil
    4 cloves garlic, minced
    1 pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
    1 cup ProgressoŽ reduced-sodium chicken broth
    1 cup frozen peas, thawed
    2 medium plum tomatoes, finely chopped
    1 teaspoon finely shredded lemon peel
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt
    2 teaspoons chopped fresh Italian parsley


cook pasta according to package directions; drain and set aside.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture3. To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.

Number of Servings: 4

Recipe submitted by SparkPeople user NYREDHEAD.


Great Stories from around the Web

Rate This Recipe