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Basil Shrimp Fettuccine Recipe

Basil Shrimp Fettuccine Recipe

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. YIELD:6 servings


  • 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 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


  • 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.

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.

Reviews for Basil Shrimp Fettuccine

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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."

Reviewed May. 18, 2012

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

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."

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!!"

Reviewed Feb. 11, 2010

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

Reviewed Jan. 17, 2010

"Absolutely love this recipe. It rocks!"

Reviewed Oct. 29, 2009

"One of our favorite meals, once I toned down the cayenne pepper to a smidgon."

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Wine Pairings

Full-Bodied White Wine

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