Nutrition Facts

Serving Size½ of recipe
Total Fat10 g
Saturated Fat1.5 g
Sodium496 mg
Total Carbohydrate61 g
Dietary Fiber9.5 g
Protein30 g

Servings and Times


Ingredients and Preparation

Fettuccine pasta4 ounces
Olive oil1 tablespoon
Garlic cloves, thinly sliced3
Medium shrimp, peeled and deveined½ pound
Dry white wine (can substitute chicken broth)½ cup
Diced tomatoes, drained1 (14.5-oz) can
Kosher salt¼ teaspoon
Freshly ground pepper to taste
Parsley, chopped2 tablespoons
  1. Directions
  2. Cook pasta according to package directions, omitting fat and salt. Drain and set aside.
  3. 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.
  4. Stir wine into skillet, and simmer 1 minute. Add tomatoes and cook until heated through, about 2 minutes.
  5. Remove skillet from heat, toss pasta with shrimp mixture, season with salt and pepper, and stir in parsley.