Fettuccine With Shrimp & Roasted Peppers
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes
Nutrition Per Serving
Calories: 432
Carbohydrates: 48.3g
Protein: 48.3g
Fat: 8.6g
Cholesterol: 199mg
Sodium: 643mg
Exchanges
Starch: 2
Vegetable: 3
Meat: 3
- 1 1/2 lbs
- jumbo shrimp, peeled
- 1 lb
- fresh asparagus spears
- 1 Tbl
- olive oil
- 4 cloves
- garlic, pressed
- 1/3 cup
- fresh basil leaves, sliced into ribbons
- 1
- (7.25oz) jar roasted red peppers, sliced
- 2 Tbls
- capers, drained
- 1 tsp
- cornstarch
- 3/4 cup
- fat-free chicken broth
- 2 Tbls
- lemon juice
- 2 Tbls
- dry white wine
- 4 cups
- cooked fettuccine (cooked without salt and fat)
- 1/2 tsp
- freshly ground pepper (optional)
- Peel shrimp, and devein if desired, leaving tails intact. Snap off tough ends of asparagus; cut diagonally into 2-inch pieces. Steam 5 minutes or until crisp-tender.
- Place oil in a saucepan over medium heat. Add garlic; sauté until tender. Add shrimp; cook for 3 minutes or until pink. Remove shrimp. Add asparagus, basil, red peppers and capers to pan; heat thoroughly. Combine cornstarch and broth; add to pan. Cook, stirring occasionally, 5 minutes or until thickened. Stir in lemon juice and wine.
- Place pasta in a bowl. Add shrimp and vegetable mixture; toss. Sprinkle with freshly ground pepper, if desired.
Makes 4 servings. Per Serving: 3 Vegetable, 2 Starch, 3 Meat, 1 Free.
