On the Menu ASAP

Our family was supposed to be going to a fish fry on Friday night at our parish, but it turns out we've got a basketball game instead. Phooey. But, that means I might be trying this recipe out instead, which seems a very good thing. If not this week, though, for SURE in March.

 

Healthified Lemon Shrimp Fettuccine

 

Ingredients

1. 8
2. ounces dried whole wheat or spinach fettuccine
3. 2
4. teaspoons olive oil
5. 4
6. cloves garlic, minced
7. 1
8. pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
9. 1
10. cup Progresso® reduced-sodium chicken broth
11. 1
12. cup frozen peas, thawed
13. 2
14. medium plum tomatoes, finely chopped
15. 1
16. teaspoon finely shredded lemon peel
17. 1/2
18. teaspoon ground nutmeg
19. 1/4
20. teaspoon salt
21. 2
22. teaspoons chopped fresh Italian parsley
23. 4
24. slices whole grain baguette-style French bread (optional)

Directions

1. Cook pasta according to package directions; drain and set aside.
2. 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.
3. To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.

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