Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. Hodgson Mill whole-wheat whole-grain fettuccine | ||
| 1 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 3 cloves garlic, minced | ||
| 3 tbsp. capers, rinsed and drained, optional | ||
| ½ lbs. cooked shrimp, peeled and deveined | ||
| 1 (14.5 oz) can Hy-Vee petite-cut diced tomatoes, drained | ||
| 3 tbsp. chopped fresh parsley | ||
| Juice of 1/2 lemon | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Prepare fettuccine according to package directions. Drain. Keep warm.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic. Cook and stir 2 minutes, until fragrant. If capers are added, cook 1 more minute, stirring frequently.
- Increase heat to medium-high. Add shrimp. Cook and stir 2 minutes. Stir in tomatoes. Cook until mixture is heated through, about 2 minutes.
- Remove from heat. Toss fettuccine with shrimp mixture in a large bowl.
- Stir in parsley and lemon juice. Season with salt and pepper, to taste.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 110mg
- Sodium: 380mg
- Total Carbohydrates: 45g
- Protein: 22g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 35%
0%
Iron 30%
0%
Calcium 6%