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Skinny Lemon Shrimp Fettuccine
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Prep Time:
5 minutes
Total Time:
20 minutes
Heart-healthy seafood pasta with extra fiber and less saturated fat for a delicious dinner.
Ingredients:
  • 8 ounces dried whole wheat or spinach fettuccine
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
  • 1 cup reduced-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 2 medium plum tomatoes, finely chopped
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons chopped fresh Italian parsley
  • 4 slices whole grain baguette-style French bread (optional)
Instructions:
  • Prepare the pasta as instructed on the package; then, drain and set it aside.
  • In a large skillet over medium heat, warm olive oil. Sauté garlic for 30 seconds. Add shrimp and broth; cook for 3 to 4 minutes until shrimp are opaque. Mix in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta and toss with vegetables. Heat everything through.
  • Divide the pasta evenly among four shallow soup bowls and sprinkle with fresh parsley. Serve with bread slices on the side, if desired.

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