Related recipes: Cheese,
Dairy Foods, Garlic, Herbs,
Main Dishes, Mushrooms, Pasta,
Peas, Seafood, Shrimp,
Tomatoes
Fresh shrimp tastes best, but frozen shrimp also works in this
recipe. When using frozen shrimp, always thaw completely before cooking or it will have a
mushy texture.
Preparation facts
Servings: 4
Yield: 8 cups (1.9L)
Ingredients
8 oz (230g) fettucine, uncooked
1 Tbs (15mL) olive oil, divided
2 cloves garlic, minced
1 lb (455g) medium shrimp, uncooked, peeled and deveined
8 mushrooms, sliced
2 tomatoes, diced
1 cup (200g) frozen peas, thawed
1 tsp (2g) basil, dried or 1 Tbsp (2g) fresh chopped
1/2 cup (60g) freshly grated Parmesan cheese
Directions
Cook fettucine in a large pot of boiling water until done.
While pasta is cooking, heat 1/2 Tbsp (8mL) oil in a large nonstick
skillet and add garlic and shrimp. Cook shrimp, stirring constantly, just until they turn
pink. Transfer shrimp to a bowl.
Heat 1/2 Tbsp (8mL) oil in skillet and add mushrooms, sautéing for
1 minute.
Add tomatoes, peas and basil; cook for 1 minute. Stir in cooked shrimp
and heat.
Portion fettuccine onto plates and top with shrimp mixture. Sprinkle
with Parmesan cheese and serve.
Nutrition facts
Serving Size 1 serving
Calories 413
Calories from Fat 83 (20%)
% Daily Value*
14%Total Fat 9g
15%Saturated
Fat 3.1g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 3.8g
73%Cholesterol 218mg
20%Sodium 477mg
16%Potassium 566mg
15%Total
Carbohydrate 45g
15%Dietary
Fiber 3.6g
Sugars 4g
Sugar Alcohols 0g
74%Protein 37g