Ingredients
- 8 oz uncooked fettuccine
- 2 tablespoons olive or vegetable oil
- 1½ lb uncooked deveined peeled medium shrimp, thawed if frozen, tail and shells removed
- 2 medium green onions, thinly sliced (2 tablespoons)
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh or ½ teaspoon dried basil leaves
- 1 tablespoon chopped fresh parsley
- 2 tablespoons lemon juice
- ¼ teaspoon salt
How to Make It
- Cook and drain fettuccine as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook remaining ingredients in oil 2 to 3 minutes, stirring frequently, until shrimp are pink; remove from heat.
- Toss fettuccine with shrimp mixture in skillet.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 380 kcal Calories from Fat: 90 kcal |
|
% Daily Value*
|
| Total Fat 10 g 29% |
Saturated Fat 1.5 g 8% |
Trans Fat 0 g |
Cholesterol 290 mg 97% |
Sodium 670 mg 11% |
carbohydrates 38 g 29% |
Dietary Fiber 2 g 5% |
Protein 33 g 66% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
