Serving Size ½ of recipe
Total Fat 10 g
Saturated Fat 1.5 g
Sodium 496 mg
Total Carbohydrate 61 g
Dietary Fiber 9.5 g
Protein 30 g
Ingredients and Preparation
Fettuccine pasta 4 ounces
Olive oil 1 tablespoon
Garlic cloves, thinly sliced 3
Medium shrimp, peeled and deveined ½ pound
Dry white wine (can substitute chicken broth) ½ cup
Diced tomatoes, drained 1 (14.5-oz) can
Kosher salt ¼ teaspoon
Freshly ground pepper to taste
Parsley, chopped 2 tablespoons
- Cook pasta according to package directions, omitting fat and salt. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Increase heat to medium-high and add shrimp, cooking 1 minute on each side, or until they turn bright pink.
- Stir wine into skillet, and simmer 1 minute. Add tomatoes and cook until heated through, about 2 minutes.
- Remove skillet from heat, toss pasta with shrimp mixture, season with salt and pepper, and stir in parsley.