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Fettuccine Alfredo w/ Shrimp, Broccoli, & Red Bell Peppers
Fit2ATee1810
Posts: 12
Fall in love with this unique take on fettuccine alfredo! Click here for a picture of the final product: http://bit.ly/WJ4M5t
Fettuccine Alfredo with Shrimp, Broccoli, and Red Bell Peppers
Prep time: 5 minutes / Cook time: 10 minutes
What you’ll need
½ pound whole wheat fettuccini pasta
1 tablespoon olive oil
1 cup mushrooms, sliced
3 cups fresh broccoli florets, sliced
1 red bell pepper, sliced
3 cloves garlic, chopped fine
½ cup half-and-half
½ cup fat-free half-and-half
¼ cup fresh parsley, chopped
½ cup shredded Parmesan cheese
1 pound cooked shrimp, peeled and deveined
⅛ teaspoon salt
¼ teaspoon ground black pepper
What to do
1. Cook pasta according to package directions; set aside.
2. In large, nonstick skillet, warm oil over medium heat. Add mushrooms, broccoli, bell pepper, and garlic. Cook for about 5 minutes or until vegetables are of desired tenderness, stirring frequently.
3. Add half-and-half, fat-free half-and-half, parsley, and Parmesan cheese. Cook until sauce is thickened, about 5 minutes. Stir in cooked shrimp and heat thoroughly.
4. Pour mixture over hot cooked fettuccine noodles.
Makes: 6 servings
Serving size: 1/6 mixture
Nutrition facts (per serving)
Calories: 341
Total fat: 10 grams
Saturated fat: 4 grams
Sodium: 261 mg
Carbohydrate: 40 grams
Fiber: 5 grams
Protein: 23 grams
Fettuccine Alfredo with Shrimp, Broccoli, and Red Bell Peppers
Prep time: 5 minutes / Cook time: 10 minutes
What you’ll need
½ pound whole wheat fettuccini pasta
1 tablespoon olive oil
1 cup mushrooms, sliced
3 cups fresh broccoli florets, sliced
1 red bell pepper, sliced
3 cloves garlic, chopped fine
½ cup half-and-half
½ cup fat-free half-and-half
¼ cup fresh parsley, chopped
½ cup shredded Parmesan cheese
1 pound cooked shrimp, peeled and deveined
⅛ teaspoon salt
¼ teaspoon ground black pepper
What to do
1. Cook pasta according to package directions; set aside.
2. In large, nonstick skillet, warm oil over medium heat. Add mushrooms, broccoli, bell pepper, and garlic. Cook for about 5 minutes or until vegetables are of desired tenderness, stirring frequently.
3. Add half-and-half, fat-free half-and-half, parsley, and Parmesan cheese. Cook until sauce is thickened, about 5 minutes. Stir in cooked shrimp and heat thoroughly.
4. Pour mixture over hot cooked fettuccine noodles.
Makes: 6 servings
Serving size: 1/6 mixture
Nutrition facts (per serving)
Calories: 341
Total fat: 10 grams
Saturated fat: 4 grams
Sodium: 261 mg
Carbohydrate: 40 grams
Fiber: 5 grams
Protein: 23 grams
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