Categories: Main Dishes, Pasta
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.
8 ounces (230g) fettucine , uncooked
1 Tbsp (15mL) olive oil , divided
2 cloves garlic , minced
1 pound (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
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
Calories: 459
Total Fat: 10g
% Calories from fat: 19%
Protein: 38g
Carbohydrate: 54g
Cholesterol: 180mg
Sodium: 406mg
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