| 120 | 121 | 122 | 123 | 124 |
| 1 | 39 | 78 | 117 | 156 |
|
2
2
1
teaspoons chopped fresh basil
OR
teaspoon dried basil leaves
teaspoons chopped fresh parsley
OR
teaspoon parsley flakes
tablespoon lemon juice
teaspoon salt
1
/2
3
1
/4
/8
Grated Parmesan cheese -- if desired
Fill the saucepan about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
While water is heating, continue with the recipe.
Rinse the shrimp with cool water, and pat dry with paper towels. If the
shrimp have tails, remove tails with knife. Peel the green onion, and cut
into 1/4-inch slices. Peel and finely chop the garlic.
Once the water is boiling, add the fettuccine and stir to prevent
sticking. Heat to boiling again. Boil uncovered 10 to 13 minutes, stirring
frequently, until tender.
When fettuccine has been cooking for 5 minutes, heat the oil in the
skillet over medium heat 1 to 2 minutes. Cook the shrimp, onion, garlic,
basil, parsley, lemon juice and salt in the oil 2 to 3 minutes, stirring
frequently, until shrimp are pink and firm. Do not overcook the shrimp or
they will become tough. Remove the skillet from the heat.
Drain the fettuccine in a strainer or colander. Toss fettuccine and shrimp
mixture in skillet. Sprinkle with cheese.
Makes 2 or 3 servings
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Cook):
0:12"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 458 Calories (kcal); 11g Total Fat; (21% calories from fat); 42g
Protein; 46g Carbohydrate; 259mg Cholesterol; 391mg Sodium
Food Exchanges: 3 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
NOTES : Essential Equipment: 3-quart saucepan; 10-inch skillet
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