Fettuccine with Shrimp
Fettuccine with Shrimp takes around 45 minutes from beginning to end. This main course has 425 calories, 34g of protein, and 9g of fat per serving. For $3.39 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 16 foodies and cooks. This recipe from Epicurious requires chicken bouillon, fresh basil, onion, and garlic. It is a good option if you're following a pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Shrimp Fettuccine, Shrimp and Fettuccine, and Spicy Shrimp and Fettuccine.
Servings: 4
Ingredients:
1 teaspoon instant chicken bouillon, crumbled
1 teaspoon cornstarch
1/4 cup dry white wine
8 ounces whole grain fettuccine, cooked
1 tablespoon chopped fresh basil
1/4 cup fresh flat-leaf parsley, chopped
2 cloves garlic, finely chopped
1/4 cup grated reduced-fat Parmesan
1 cup sliced mushrooms
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
1 pound large shrimp, shelled and deveined
2 medium tomatoes, seeded and chopped
Equipment:
frying pan
bowl
Cooking instruction summary:
Preparation 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. Nutritional analysis per serving: 404 calories, 8.4 g fat (1.7 g saturated), 6.7 g fiber, 55.1 g carbohydrates, 33.5 g protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
Step by step:
1. Coat a large skillet with cooking spray.
2. Heat oil over medium-high heat.
3. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes.
4. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl.
5. 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.
6. Nutritional analysis per serving: 404 calories, 8.4 g fat (1.7 g saturated), 6.7 g fiber, 55.1 g carbohydrates, 33.5 g protein
7. Nutritional analysis provided by
8. Self
9. See Nutrition Data's analysis of this recipe ›
Nutrition Information:
covered percent of daily need
