SKINNY LEMON SHRIMP FETTUCCINE

Skinny Lemon Shrimp Fettuccine image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 12

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:

Cook pasta according to package directions; drain and set aside.
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.
To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.

Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 170 mg, Fiber 7 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g