Shrimp Fettuccine Primavera

Shrimp Fettuccine Primavera

An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

6
oz fettuccine, broken in half
8
oz uncooked deveined peeled medium shrimp
1 1/2
cups 1-inch pieces fresh asparagus (6 oz)
1
medium red bell pepper, cut into thin 2-inch strips
1
container (6 oz) Greek Fat Free plain yogurt
1/4
cup milk
1/4
cup finely shredded fresh Parmesan cheese
1
teaspoon grated lemon peel
2
tablespoons lemon juice
1/4
teaspoon salt
1/4
teaspoon garlic-pepper blend
  1. In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
  2. In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Suggestion
To complete the meal, serve it with a tossed salad with Italian vinaigrette and a baguette. Try frozen peach or raspberry yogurt for dessert.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 590mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.