Lemon Basil Shrimp Fettuccini
Ingredients
- 12 oz dry fettuccini
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 teaspoons grated lemon peel
- 1/3 cup fresh lemon juice
- 1 teaspoon dried basil leaves
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 1 (15oz) can Butter KernelĀ® Sweet Peas (drained)
- 1/2 lb cooked peeled deveined salad shrimp
- 2 tablespoons whipping cream
Lemon Basil Shrimp Fettuccini
25 min
Total Time
15 min
Prep Time
6
Servings
Ingredients
- 12 oz dry fettuccini
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 teaspoons grated lemon peel
- 1/3 cup fresh lemon juice
- 1 teaspoon dried basil leaves
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 1 (15oz) can Butter KernelĀ® Sweet Peas (drained)
- 1/2 lb cooked peeled deveined salad shrimp
- 2 tablespoons whipping cream
Directions
Cook fettuccini as directed on box. Meanwhile, in medium nonstick pan, cook garlic in butter over medium-low heat 2 minutes or until very light golden brown. Stir in lemon peel, lemon juice and basil. Stir cornstarch into broth; pour into lemon mixture, stirring constantly. Bring to a boil; boil 1 minute. Stir in peas and shrimp. Cook until thoroughly heated; set aside. When pasta is cooked, drain, reserving 1/4 cup of the cooking liquid. Return to pasta cooking pan and stir in cream. Pour shrimp mixture over pasta; toss to coat. Add 1 tablespoon cooking liquid at a time if more moisture is needed. Season to taste with salt and pepper.
Serving Size: about 7.5oz each
Nutritional Information Per Serving:
Calories 130, Total Fat g (Saturated Fat 1g, Trans Fat 0g), Sodium 350mg, Carb 19g, Fiber 6g, Total Sugar 3g, Added Sugar 0g, Protein 5g, Vitamin D 0%, Calcium 6%, Iron 6%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.