Thursday, February 25

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



  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)


  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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