Directions:
- Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil for 2-3 minutes or until pasta is tender.
- In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
- Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.38 Kcal (2020 kJ) | ||
| Calories from fat | 291.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.35g | 50% | |
|---|---|---|---|
| Cholesterol | 72.42mg | 24% | |
| Sodium | 1444.04mg | 60% | |
| Potassium | 172.04mg | 4% | |
| Total Carbs | 39.69g | 13% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 11.01g | 22% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 289.52 Kcal (1212 kJ) | ||
| Calories from fat | 174.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 50% | |
|---|---|---|---|
| Cholesterol | 43.47mg | 24% | |
| Sodium | 866.71mg | 60% | |
| Potassium | 103.26mg | 4% | |
| Total Carbs | 23.82g | 13% | |
| Sugars | 0.54g | 4% | |
| Dietary Fiber | 1.32g | 9% | |
| Protein | 6.61g | 22% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 1.3mg | 12% | |
| Calcium | 29.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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