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Shrimp Fettuccine

Shrimp Fettuccine
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.
2 ServingsPrep: 15 min. Cook: 20 min.

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
© Taste of Home 2013

2 of 2

Shrimp Fettuccine (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013