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Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. Cathy Carroll of Grayson, Louisiana
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1-1/4 cups equals 306 calories, 7 g fat (1 g saturated fat), 115 mg cholesterol, 465 mg sodium, 37 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.
Originally published as Basil Shrimp Fettuccine in Light & Tasty February/March 2001, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 18, 2012 by 504girlz
everytime i make this dish i hide it from my family. this is toooo good to share
Reviewed on May. 11, 2012 by FloraJL
The overall taste was great. Next time, instead of adding the shrimp to the liquid, I will quick saute them in a separate pan so I can more easily tell when they're done.
Reviewed on Apr. 08, 2010 by slperry114
I tend to leave out the cayenne pepper as I think it creates too much spice for the dish. Other than that, this is great recipe!!
Reviewed on Feb. 11, 2010 by kbonness
My family loves this recipe! I usually leave out the cayenne pepper and add more garlic.
Reviewed on Jan. 17, 2010 by leanda
Absolutely love this recipe. It rocks!
Reviewed on Oct. 29, 2009 by kemmy87
One of our favorite meals, once I toned down the cayenne pepper to a smidgon.
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