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Fettuccine with Shrimp and Roasted Peppers - Recipes



 
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Ingredients

  • 1 1/2 lbs jumbo shrimp, peeled
  • 1 lb fresh asparagus spears
  • 1 Tbl olive oil
  • 4 cloves garlic, pressed
  • 1/3 cup fresh basil leaves, sliced into ribbons
  • 1 (7.25oz) jar roasted red peppers, sliced
  • 2 Tbls capers, drained
  • 1 tsp cornstarch
  • _ cup fat-free chicken broth
  • 2 Tbls lemon juice
  • 2 Tbls dry white wine
  • 4 cups cooked fettuccine (cooked without salt and fat)
  • 1/2 tsp freshly ground pepper (optional)

Directions

  1. 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.
  2. Place oil in a saucepan over medium heat. Add garlic; saut? 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.
  3. Place pasta in a bowl. Add shrimp and vegetable mixture; toss. Sprinkle with freshly ground pepper, if desired.

    Makes 4 servings. Per Serving: 3 Vegetable, 2 Starch, 3 Meat, 1 Free.

Nutrition Info Per Serving: Calories 432, Carbohydrate 48.3g, Protein 48.3g, Fat 8.6g, Cholesterol 199mg, Sodium 643mg

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