Basil Pesto Shrimp Fettucine

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 395.3
  • Total Fat: 6.9 g
  • Cholesterol: 225.5 mg
  • Sodium: 695.0 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 34.0 g

View full nutritional breakdown of Basil Pesto Shrimp Fettucine calories by ingredient
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Introduction

This recipe came from Cooking Light magazine, I left out some ingredients that I didn't have on hand This recipe came from Cooking Light magazine, I left out some ingredients that I didn't have on hand
Number of Servings: 4

Ingredients

    8 oz Pasta, Fettucine, Dry
    3 cup brocolli florets ( I used frozen)
    1/4 cup Basil Pesto
    2 Tbsp Dijon Mustard
    2 Tbsp Lemon Juice 'Real Lemon' 100% juice
    3 tbsp Parmesan Cheese, grated
    1 lb medium Shrimp, cooked
    1/4 tsp Salt

Directions

Cook fettuccine according to package directions, adding the broccoli to the boiling pasta after 6 minutes. Cook for an additional 3-4 minutes until broccoli is crisp tender and pasta is al dente. Drain, reserving 1/4 cup of liquid. Return pasta and broccoli to pot and add pesto, lemon juice, mustard, salt, and shrimp. Cook, stirring constantly for 1-2 minutes until shrimp is warmed through. In the last minute add the Parmesan cheese.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user NMUTT71.

TAGS:  Fish | Dinner | Fish Dinner |

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