Shrimp Fettuccine Recipe

Shrimp Fettuccine Recipe photo by Taste of Home

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This delicious recipe makes the perfect amount for two. It's become one of my husband's favorites—it's lighter but still very flavorful and satisfying.

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Shrimp Fettuccine Recipe

Prep: 15 min. Cook: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

1/2 cup ricotta cheese
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced chives
1 medium carrot
2 ounces uncooked fettuccine
1/2 cup fresh or frozen snow peas
1/2 cup sliced fresh mushrooms
1/2 pound uncooked medium shrimp, peeled and deveined
2 teaspoons butter
1 teaspoon cornstarch
1/4 teaspoon orange juice
1 medium tomato, seeded and diced
Salt and pepper to taste

Directions

In a blender, combine the ricotta cheese, parsley, basil and chives; cover and process until blended; set aside. Using a vegetable peeler, make long thin strips from carrot. Cook fettuccine according to package directions, adding the carrot strips during the last minute of cooking.
In a large skillet, saute the snow peas, mushrooms and shrimp in butter for 4-5 minutes or until shrimp turn pink. Combine cornstarch and orange juice until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato; cook 2 minutes longer or until heated through.
Drain Fettuccine; toss with ricotta mixture. Add shrimp mixture and gently toss. Season with salt and pepper. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (calculated without salt) equals 363 calories, 12 g fat (7 g saturated fat), 203 mg cholesterol, 337 mg sodium, 34 g carbohydrate, 4 g fiber, 32 g protein.

Originally published as Shrimp Fettuccine in Reminisce Extra February 2003, p52