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Basil Shrimp Fettuccine

 Basil Shrimp Fettuccine
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Basil Shrimp Fettuccine (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.