- 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.