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Rosemary-Garlic Shrimp With Fettuccine

Prep time 14 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 cup shrimp mixture and 1 cup pasta)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection