Fettuccine with Shrimp

Discussion in 'Food and nutrition' started by [email protected], Feb 16, 2005.

  1. Fettuccine with Shrimp

    Makes 2 servings
    Preparation time: 20 minutes
    Cooking time: 15 minutes

    1/2 pound fettuccine, preferably fresh
    11/2 tablespoons olive oil, divided
    1/2 pound shrimp, peeled and deveined
    1 small shallot, finely chopped
    8 large asparagus spears
    2 tablespoons dry white wine
    1/4 cup low-sodium, no-fat chicken broth
    1/4 cup heavy cream
    2 tablespoons freshly grated Parmesan

    Cook fettuccine according to package directions. Drain, rinse in hot water
    and 3/4 teaspoon of the olive oil. Drain again, cover and keep warm.
    Meanwhile, prepare shrimp and peel and chop shallot; trim and cut
    asparagus spears on the diagonal into 1-inch slices. Heat remaining 3/4
    teaspoon of the olive oil in a heavy, non-stick 10-inch skillet. Add
    chopped shrimp and shallots; cook 1 minute. Add wine and cook 1 minute.
    Stir in asparagus, chicken broth and heavy cream. Cook just until
    asparagus turns bright green. Serve immediately over fettuccine.

    Per serving made with dry pasta: 677 calories, 41 g protein, 63 g
    carbohydrate, 1 g fiber, 28 g fat;, 288 mg cholesterol, 385 mg sodium.
    Per serving made with fresh pasta: 506 calories, 35 g protein, 31 g
    carbohydrate, 1 g fiber, 25 g fat, 306 mg cholesterol, 371 mg
    sodium.Thayer Wine writes about food and wine for The Tennessean.


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