Shrimp Fettuccine

  • Yield: 8 servings


1 (16-ounce) package fettuccine
2pounds medium shrimp, peeled
1large onion, chopped
1 green bell pepper, seeded and chopped
1/3cup chopped parsley
1/2pound mushrooms, sliced
1teaspoon minced garlic
1/3cup all-purpose flour
1 (12-ounce) can evaporated skimmed milk
1 (8-ounce) package reduced-fat sharp Cheddar cheese, shredded
1bunch green onions, sliced


  1. Preheat the oven to 350F.
  2. Cook the fettuccine according to package directions, omitting any oil and salt. Drain and set aside.
  3. Meanwhile, in a large pot coated with nonstick cooking spray, saute the shrimp, onion, green pepper, parsley, mushroom and garlic over medium heat until tender, about 5 minutes. Mix in the flour.  Gradually add the evaporated milk, stirring until thickened. Add the cheese and green onions, stirring until the cheese is melted and shrimp is done. Toss with the pasta.
  4. Transfer to a casserole dish and bake for 20 minutes.

Nutritional Info *per serving

  • Calories 320
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 144mg
  • Sodium 398mg
  • Carbohydrate 38g
  • Fiber 2g
  • Protein 33g