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Skinny Lemon Shrimp Fettuccine

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Skinny Lemon Shrimp Fettuccine
  • Prep 5 min
  • Total 20 min
  • Servings 4
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92% less sat fat • 42% more fiber than the original recipe. Dinner time will go swimmingly with this seafood favorite served over warm, whole grain pasta and veggies.
Updated Sep 20, 2016

Ingredients

  • 8 ounces dried whole wheat or spinach fettuccine
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
  • 1 cup reduced-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 2 medium plum tomatoes, finely chopped
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 teaspoons chopped fresh Italian parsley
  • 4 slices whole grain baguette-style French bread (optional)

Steps

  • 1
    Cook pasta according to package directions; drain and set aside.
  • 2
    Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
  • 3
    To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.

Nutrition

390 Calories, 5g Total Fat, 35g Protein, 52g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
45
Total Fat
5g
0%
Saturated Fat
1g
0%
Trans Fat
0g
Cholesterol
170mg
0%
Sodium
480mg
0%
Total Carbohydrate
52g
0%
Dietary Fiber
7g
0%
Sugars
6g
Protein
35g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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