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Shrimp and Garlic Pasta

June 10, 2008 - 7:30am
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Shrimp and Garlic Pasta

Nutrition Facts

Serving Size½ of recipe
Total Fat 10 g
Saturated Fat 1.5 g
Sodium 496 mg
Total Carbohydrate 61 g
Dietary Fiber 9.5 g
Protein 30 g

Servings and Times


Ingredients and Preparation

Fettuccine pasta4 ounces
Olive oil1 tablespoon
Garlic cloves, thinly sliced3
Medium shrimp, peeled and deveined½ pound
Dry white wine (can substitute chicken broth)½ cup
Diced tomatoes, drained1 (14.5-oz) can
Kosher salt¼ teaspoon
Freshly ground pepper to taste
Parsley, chopped2 tablespoons
  1. Directions
  2. Cook pasta according to package directions, omitting fat and salt. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Increase heat to medium-high and add shrimp, cooking 1 minute on each side, or until they turn bright pink.
  4. Stir wine into skillet, and simmer 1 minute. Add tomatoes and cook until heated through, about 2 minutes.
  5. Remove skillet from heat, toss pasta with shrimp mixture, season with salt and pepper, and stir in parsley.

4 very lean meats; 2.5 starches; 1.5 fats; 1 vegetable

Side Suggestions: Crusty Italian Bread

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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