Fettuccine with ShrimpVictoria Pearson
This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.
Recipe information
Yield
Makes 4 servings
Ingredients
Vegetable oil cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1 medium onion, chopped
2 cloves garlic, finely chopped
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon instant chicken bouillon, crumbled
1 teaspoon cornstarch
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
2 medium tomatoes, seeded and chopped
1 pound large shrimp, shelled and deveined
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup grated reduced-fat Parmesan
8 ounces whole grain fettuccine, cooked
Preparation
Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
Nutrition Per Serving
Nutritional analysis per serving: 404 calories
8.4 g fat (1.7 g saturated)
6.7 g fiber
55.1 g carbohydrates
33.5 g protein
#### Nutritional analysis provided by Self
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/613415/2?mbid=HDEPI) ›
