Nutrition Facts
Serving Size
½ of recipe
Calories
486
Total Fat
10 g
Saturated Fat
1.5 g
Sodium
496 mg
Total Carbohydrate
61 g
Dietary Fiber
9.5 g
Protein
30 g
Ingredients and Preparation
Ingredients
Measures
Fettuccine pasta
4 ounces
Olive oil
1 tablespoon
Garlic cloves, thinly sliced
3
Medium shrimp, peeled and deveined
½ pound
Dry white wine (can substitute chicken broth)
½ cup
Diced tomatoes, drained
1 (14.5-oz) can
Kosher salt
¼ teaspoon
Freshly ground pepper to taste
Parsley, chopped
2 tablespoons
Directions
- Cook pasta according to package directions, omitting fat and salt. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Increase heat to medium-high and add shrimp, cooking 1 minute on each side, or until they turn bright pink.
- Stir wine into skillet, and simmer 1 minute. Add tomatoes and cook until heated through, about 2 minutes.
- Remove skillet from heat, toss pasta with shrimp mixture, season with salt and pepper, and stir in parsley.