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Basil Shrimp Fettuccine Recipe
Basil Shrimp Fettuccine Recipe photo by Taste of Home

Basil Shrimp Fettuccine Recipe

Read Reviews (7)
4.33 7
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 1/4 cup each chopped sweet yellow and red pepper
  • 1 to 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound uncooked shrimp, peeled and deveined
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat. Yield: 6 servings.
Originally published as Basil Shrimp Fettuccine in Light & Tasty February/March 2001, p27

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Basil Shrimp Fettuccine(7)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 15, 2013

Made this over the weekend and it was a easy recipe to make. We enjoyed it but I did add lemon pepper to give it a more distinct flavor.

MY REVIEW
Reviewed May. 18, 2012

everytime i make this dish i hide it from my family. this is toooo good to share

MY REVIEW
Reviewed May. 11, 2012

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.

MY REVIEW
Reviewed Apr. 8, 2010

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!!

MY REVIEW
Reviewed Feb. 11, 2010

My family loves this recipe! I usually leave out the cayenne pepper and add more garlic.

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