Monday, October 21, 2013

Italian Shrimp Fettuccine

Photo: ***Italian Shrimp Fettuccine***

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 2 tablespoons olive oil
 1 cup fresh mushrooms, sliced
 4 green onions, sliced
 1 tablespoon garlic, minced
 2 (14 1/2 ounce) cans diced tomatoes, undrained
 1/2 cup fresh parsley, chopped
 1/4 cup white wine
 8 ounces fettuccine
 1/2 lb raw shrimp, peeled and deveined
 2 tablespoons lemon juice
 Heat the oil in a large skillet over medium heat until hot.
 Add the mushrooms, green onions, and garlic.
 Saute for 1-2 min or until green onions start to soften.
 Stir in the tomatoes, parsley and wine.
 Bring to a boil.
 Reduce heat and simmer for 20 minutes to allow the flavors to blend.
 Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
 Add the shrimp and lemon juice to tomato mixture.
 Cook for 1-2 minutes or until the shrimp turn pink.
 Serve over the cooked fettuccine.

 ***To make this healthier serve over spaghetti squash or whole wheat Pasta

 Recipe from Metabolic Cookbook:

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