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Shrimp Fettuccine Primavera

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By Betty Crocker Kitchens
Updated Sep 17, 2013
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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.

Shrimp Fettuccine Primavera

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

Nutrition

270 Calories
5g Total Fat
21g Protein
36g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
590mg
25%
Potassium
400mg
11%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
12%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
40%
40%
Calcium
25%
25%
Iron
25%
25%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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