Tomato Shrimp Fettuccine
Tomato Shrimp Fettuccine could be just the dairy free recipe you've been looking for. For $2.92 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 7g of fat, and a total of 335 calories. This recipe serves 4. This recipe is liked by 60 foodies and cooks. This recipe from Taste of Home requires plum tomatoes, onion, red pepper flakes, and lemon juice. A few people really liked this main course. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Try Spicy Tomato Shrimp Fettuccine, Shrimp Fettuccine with No-Cook Tomato Sauce, and Shrimp Fettuccine for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup white wine or additional reduced-sodium chicken broth
6 ounces uncooked fettuccine
1/4 cup minced fresh basil
3 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon olive oil
1 medium onion, chopped
3 plum tomatoes, seeded and chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
Equipment:
frying pan
Cooking instruction summary:
Directions Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half. Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture. Yield: 4 servings. Originally published as Tomato Shrimp Fettuccine in Taste of Home Christmas AnnualAnnual 2011, p79 Nutritional Facts 1-1/4 cup equals 315 calories, 6 g fat (1 g saturated fat), 138 mg cholesterol, 519 mg sodium, 38 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute onion in oil until tender.
3. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
4. Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil.
5. Drain pasta; toss with shrimp mixture.
Nutrition Information:
covered percent of daily need
