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Fettuccine with Shrimp and Roasted Red Peppers Recipe
|Jumbo shrimp||1 1⁄2 Pound, peeled|
|Fresh asparagus spears||1 Pound|
|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), pressed|
|Fresh basil leaves||1⁄3 Cup (5.33 tbs), sliced into ribbons|
|Roasted red peppers||7 1⁄4 Ounce, sliced (1 Jar)|
|Capers||2 Tablespoon, drained|
|Fat free chicken broth||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Cooked fettuccine||4 Cup (64 tbs) (Cooked Without Salt And Fat)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 3193 Calories from Fat 341
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 1034.1 mg344.7%
Sodium 3221.8 mg134.2%
Total Carbohydrates 451 g150.2%
Dietary Fiber 23.1 g92.6%
Sugars 33.1 g
Protein 216 g432.5%
Vitamin A 245% Vitamin C 277.8%
Calcium 64.7% Iron 176.4%
*Based on a 2000 Calorie diet
Snap off tough ends of asparagus; cut diagonally into 2-inch pieces.
Steam 5 minutes or until crisp-tender.
Place oil in a saucepan over medium heat.
Add garlic; saute until tender.
Add shrimp; cook for 3 minutes or until pink.
Add asparagus, basil, red peppers, and capers to pan; heat thoroughly.
Combine cornstarch and broth; add to pan.
Cook, stirring occasionally, 5 minutes or until thickened.
Stir in lemon juice and wine.
Place pasta in a bowl.
Add shrimp and vegetable mixture; toss.
Sprinkle with freshly ground pepper, if desired.