lemon shrimp and fettuccine

lemon shrimp and fettuccine
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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
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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.

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