Rosemary-Garlic Shrimp With Fettuccine

Oxmoor House
4 servings (serving size: 1 cup shrimp mixture and 1 cup pasta)


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2 quarts water
8 ounces uncooked fettuccine
1 tablespoon butter or stick margarine
1 teaspoon olive oil
1/4 cup all-purpose flour
1 1/4 pounds large shrimp, peeled
8 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 1/2 cups dry white wine
2 tablespoons lemon juice
5 plum tomatoes, quartered and peeled, if desired
1/2 cup chopped green onions (about 6 onions)
1 teaspoon salt
1/8 teaspoon freshly ground pepper


Prep: 14 Minutes
Cook: 13 Minutes

Bring water to a rolling boil. Add pasta; cook 12 minutes. Drain; set aside, and keep warm.

Heat butter and olive oil in a large nonstick skillet over medium heat. Sprinkle flour over shrimp, tossing to coat well. Add shrimp to skillet; cook, stirring constantly, 4 minutes or until shrimp turn pink and are lightly browned. Remove shrimp from skillet; set aside, and keep warm.

Add garlic and rosemary to skillet; cook 1 minute. Add wine, lemon juice, and tomatoes. Increase heat to high, and cook 7 minutes or until most of liquid evaporates. Return shrimp to skillet; cook just until heated. Add green onions, salt, and pepper. Serve over pasta.

Created date

January 2010

Nutritional Information

Calories 431
Fat 7.4 g
Satfat 2.6 g
Protein 32.8 g
Carbohydrate 58.1 g
Fiber 5.0 g
Cholesterol 180 mg
Iron 6.9 mg
Sodium 809 mg
Calcium 143 mg