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Shrimp with Fettuccine

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Submitted by lmossrn

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 57.8
OUNCES ML/G BUTTER
24 24
MEDIUM MEDIUM SHRIMP
peeled, deveined *
2 2
EACH EACH GARLIC CLOVES
4 2E+1
TEASPOONS ML PARSLEY LEAVES
minced
4 4
MEDIUM MEDIUM ONIONS
sliced
4 4
EACH EACH MUSHROOMS
sliced
4 6E+1
TABLESPOONS ML TOMATOES
fresh, peeled, seeded, chopped
4 115.6
OUNCES ML/G SCALLIONS, SPRING OR GREEN ONIONS
coarsely chopped
2 1E+1
TEASPOONS ML CREOLE SEASONING *
2 57.8
OUNCES ML/G BASIC SHRIMP STOCK *
2 473
CUPS ML PASTA, FETTUCCINE
cooked *
¼ 59
CUP ML WHITE WINE *
2 57.8
OUNCES ML/G BUTTER

Directions

Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions and seafood seasoning in a large saucepan.

Stir the mixture gently for 30 seconds.

Add the shrimp stock and cook until onions are transparent.

Add the cooked fettucine and white wine and simmer until the sauce is almost absorbed and the shrimp are pink.

Remove the pan from the fire and add butter.

Stir gently until the butter is melted and creamy.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 365 58% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 172mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 14%
Sugars g
Protein 13g
Vitamin A 20% Vitamin C 25%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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