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Herbed Shrimp and Mushrooms with Fettuccine
Cook Time: 10 minutes
Prep Time: 20 minutes
Yield: Makes 6 servings
Ingredients:
6
ounces uncooked spinach fettuccine
4
teaspoons olive oil
2
cups sliced mushrooms
1/2
cup chopped onion
1
to 2 cloves garlic, minced
1/3
cup fat-free reduced-sodium chicken broth
1/3
cup fat-free reduced-sodium chicken broth or dry white wine
2
teaspoons cornstarch
1/2
teaspoon dried rosemary
1/4
teaspoon salt
1/4
teaspoon black pepper
1
pound fresh or frozen uncooked peeled and deveined large shrimp, thawed
1
large tomato, seeded and chopped
1/4
cup slivered fresh basil leaves
1/4
cup finely shredded Asiago or Parmesan cheese
Preparation:
1.
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2.
Heat oil in large skillet over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 5 minutes or until onion is tender.
3.
Combine broth, wine, cornstarch, rosemary, salt and pepper in small bowl; stir until smooth. Add to mushroom mixture. Bring to a boil, stirring constantly. Add shrimp; return to a boil. Reduce heat; simmer, covered, 1 to 3 minutes or just until shrimp turn opaque. Stir in tomato and basil.
4.
Toss shrimp mixture with pasta. Sprinkle with cheese.
Nutritional Information:
| Serving Size: 1-1/3 cups | |
| Fiber | 2 g |
| Carbohydrate | 21 g |
| Cholesterol | 119 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 26 % |
| Calories | 225 |
| Protein | 21 g |
| Sodium | 365 mg |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Shellfish
