lemon shrimp and fettuccine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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.
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.
Nutritional Info 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
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