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Fettuccine with Shrimp


Saved in 6 recipe boxes and 6 cookbooks

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

½ cup olive oil
1 pound shrimp
medium, uncooked, peeled, deveined
4 large tomatoes
seeded, coarsely chopped
½ cup basil
fresh, chopped
*
cup olives
black, pitted, sliced
*
3 large garlic cloves
minced
*
2 tablespoon shallots
minced
1 x salt and black pepper
freshly ground
*
1 pound pasta, fettuccine
cooked
1 x romano cheese
grated
*
* not incl. in nutrient facts

Directions

Heat oil in heavy large skillet over medium-high heat.

Add shrimp, tomatoes, basil, olives, garlic and shallot.

Season with salt and pepper.

Cook until shrimp turn pink, stirring frequently, about 3 minutes.

Place pasta in serving bowl. Pour sauce over and toss.

Sprinkle with Romano.

Serve immediately.

First published: last updated: 2015-04-27

Comments

 

Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 80834% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 271mg 11%
Total Carbohydrate 31g 31%
Dietary Fiber 6g 23%
Sugars g
Protein 81g
Vitamin A 37% Vitamin C 43%
Calcium 9% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 

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