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Basil Shrimp Fettuccine

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. —Cathy Carroll of Grayson, Louisiana

Ingredients

  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 1/4 cup each chopped sweet yellow and red pepper
  • 1 to 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound uncooked shrimp, peeled and deveined
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

Directions

  1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.

Nutrition Facts

1-1/4 cups: 306 calories, 7g fat (1g saturated fat), 115mg cholesterol, 465mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.

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