Shrimp Fettuccine Primavera Recipe
Ingredients
| 8 ounces uncooked fettuccine or spinach fettuccine | ||
| 6 ounces medium shrimp, shelled and deveined | ||
| Vegetables package | 1 | |
| 3/4 cup nonfat or low-fat plain yogurt | ||
| 1/4 cup fat-free or reduced-fat mayonnaise | ||
| Dried basil leaves | 1 Teaspoon | |
| 1/2 teaspoon dried dill weed | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
MAKING
1) Follow package directions to cook fettuccine.
2) Stir in shrimp and vegetables before last 2 minutes of cooking time, heating until shrimp becomes pink in color and vegetables crisp-soft.
3) Drain the cooked mixture, when done.
4) In a large serving bowl, mix together yogurt, mayonnaise, basil and dill weed.
5) Mix pasta mixture with yogurt mixture and toss well to coat pasta evenly.
SERVING
6) Add Parmesan cheese and serve at once.
1) Follow package directions to cook fettuccine.
2) Stir in shrimp and vegetables before last 2 minutes of cooking time, heating until shrimp becomes pink in color and vegetables crisp-soft.
3) Drain the cooked mixture, when done.
4) In a large serving bowl, mix together yogurt, mayonnaise, basil and dill weed.
5) Mix pasta mixture with yogurt mixture and toss well to coat pasta evenly.
SERVING
6) Add Parmesan cheese and serve at once.
Chef
