 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta. Ingredients:
vegetable oil cooking spray |
1 tablespoon olive oil |
1 cup sliced mushrooms |
1 medium onion, chopped |
2 cloves garlic, finely chopped |
1/4 cup dry white wine |
1 tablespoon chopped fresh basil |
1 teaspoon instant chicken bouillon, crumbled |
1 teaspoon cornstarch |
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano) |
2 medium tomatoes, seeded and chopped |
1 pound large shrimp, shelled and deveined |
1/4 cup fresh flat-leaf parsley, chopped |
1/4 cup grated reduced-fat parmesan |
8 ounces whole grain fettuccine, cooked |
Directions:
1. Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
2. Nutritional analysis per serving: 404 calories, 8.4 g fat (1.7 g saturated), 6.7 g fiber, 55.1 g carbohydrates, 33.5 g protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
|
|