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Shrimp And Vegetables With Fettuccine

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Ingredients
  Refrigerated uncooked fettuccine 9 Ounce (1 Package)
  Uncooked fettuccine 9 Ounce, refrigerated (1 Package)
  Condensed cream of shrimp soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Curry powder 1⁄2 Teaspoon
  Frozen cauliflower carrots and asparagus 16 Ounce (1 Package)
  Frozen uncooked medium shrimp 12 Ounce, thawed (1 Package Uncooked)
  Frozen medium shrimp 12 Ounce, thawed (1 Package Uncooked)
  Garlic/1/2 teaspoon chopped garlic in oil 1 Clove (5 gm), minced
  Green onions 3 , cut diagonally into 1-inch pieces
Directions

Cook fettuccine to desired doneness as directed on package.
Drain; rinse with hot water.
Keep warm.
Meanwhile, in medium bowl blend all sauce ingredients; set aside.
Heat oil in large skillet over medium-high heat.
Gradually add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables, are almost tender.
Add shrimp and garlic; cook and stir 3 to 4 minutes or until shrimp are light pink and vegetables are crisp-tender.
Reduce heat to low.
Stir in green onions and sauce mixture; cook until thoroughly heated, stirring frequently.
To serve, spoon shrimp mixture over fettuccine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta
Interest: 
Quick

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4.067855
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3597 Calories from Fat 602

% Daily Value*

Total Fat 66 g102.2%

Saturated Fat 18.3 g91.5%

Trans Fat 0 g

Cholesterol 1375.5 mg458.5%

Sodium 3749.3 mg156.2%

Total Carbohydrates 465 g154.9%

Dietary Fiber 40.8 g163.1%

Sugars 28.8 g

Protein 266 g532.6%

Vitamin A 505.5% Vitamin C 110.8%

Calcium 41.1% Iron 83.6%

*Based on a 2000 Calorie diet

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Shrimp And Vegetables With Fettuccine Recipe