Fettuccine with Shrimp
- Number of Servings: 4
Ingredients
Cooking spray1 Tbsp olive oil1 cup sliced mushrooms 1 medium onion, chopped2 cloves garlic, finely chopped 1/4 cup dry white wine1 Tbsp chopped fresh basil 1 tsp instant chicken bouillon, crumbled 1 tsp cornstarch 1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)2 medium tomatoes, seeded and chopped 1 lb large shrimp, shelled and deveined 1/4 cup fresh flat-leaf parsley, chopped 1/4 cup grated RF Parmesan8 oz whole grain fettuccine, cooked
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. 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. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KOOLBREEZE75.
Number of Servings: 4
Recipe submitted by SparkPeople user KOOLBREEZE75.
Nutritional Info Amount Per Serving
- Calories: 398.7
- Total Fat: 8.1 g
- Cholesterol: 226.0 mg
- Sodium: 482.7 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 7.8 g
- Protein: 37.0 g
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