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
ounces dried whole wheat or spinach fettuccine
teaspoons olive oil
cloves garlic, minced
pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
cup Progresso® reduced-sodium chicken broth
cup frozen peas, thawed
medium plum tomatoes, finely chopped
teaspoon finely shredded lemon peel
teaspoon ground nutmeg
teaspoons chopped fresh Italian parsley
slices whole grain baguette-style French bread (optional)
Cook pasta according to package directions; drain and set aside.
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.
To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.
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