SHRIMP FETTUCCINE PRIMAVERA

Shrimp Fettuccine Primavera image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g