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Fettuccine with Shrimp and Roasted Red Peppers

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  Jumbo shrimp 1 1⁄2 Pound, peeled
  Fresh asparagus spears 1 Pound
  Olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm), pressed
  Fresh basil leaves 1⁄3 Cup (5.33 tbs), sliced into ribbons
  Roasted red peppers 7 1⁄4 Ounce, sliced (1 Jar)
  Capers 2 Tablespoon, drained
  Cornstarch 1 Teaspoon
  Fat free chicken broth 3⁄4 Cup (12 tbs)
  Lemon juice 2 Tablespoon
  Dry white wine 2 Tablespoon
  Cooked fettuccine 4 Cup (64 tbs) (Cooked Without Salt And Fat)
  Freshly ground pepper To Taste

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; saute 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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3193 Calories from Fat 341

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 4.3 g21.7%

Trans Fat 0 g

Cholesterol 1034.1 mg344.7%

Sodium 3221.8 mg134.2%

Total Carbohydrates 451 g150.2%

Dietary Fiber 23.1 g92.6%

Sugars 33.1 g

Protein 216 g432.5%

Vitamin A 245% Vitamin C 277.8%

Calcium 64.7% Iron 176.4%

*Based on a 2000 Calorie diet

Fettuccine With Shrimp And Roasted Red Peppers Recipe