Basil Shrimp Fettuccine

Name: Basil Shrimp Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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 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

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

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 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

Directions

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.

Nutrition Facts

1-1/4 cups: 306 calories, 7g fat (1g saturated fat), 115mg cholesterol, 465mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.

Originally published as Basil Shrimp Fettuccine in Light & Tasty Premiere 2001

Reviews

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Average Rating:

Janadele

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.
504girlz

May 18, 2012

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

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.
slperry114

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!!
kbonness

Feb 11, 2010

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

Jan 17, 2010

Absolutely love this recipe. It rocks!
kemmy87

Oct 29, 2009

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