gocarol
06-02-2001, 11:28 AM
FIT & SEXY 50's & 60's +
This recipe was originally submitted to Taste of Home's Light & Tasty magazine by Cathy Carroll of Grayson, Louisiana. Don't let the number of ingredients scare you. This is a terrific dish for company. Once everything is assembled in advance, it is fast to prepare.
1 1/4 Cup per serving -- 6 pts. per serving
recipe serves 6
8 oz. uncooked fettuccine
1/2 C. chopped onion
1/2 C. total of chopped sweet yellow, red, and/or green pepper
1 to 2 cloves minced garlic
2 Tab. olive oil
1/4 C. all-purpose flour
1 can (12 oz.) fat-free evaporated milk
1/2 t. salt
1/4 t. white pepper
1/8 t. cayenne pepper
1 pound uncooked shrimp, peeled and devined
2 Tab. minced fresh basil or 2 t. dried basil
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil and stir until thickened (this happens quickly -- less than 2 minutes).
Reduce heat; add shrimp and basil. Simmer, uncovered, until the shrimp turn pink (3 min. or so).
Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.
One serving (1-1/4 cups) equals 306 calories, 7 g fat (1 g saturated fat), 2 g. fiber.
This recipe was originally submitted to Taste of Home's Light & Tasty magazine by Cathy Carroll of Grayson, Louisiana. Don't let the number of ingredients scare you. This is a terrific dish for company. Once everything is assembled in advance, it is fast to prepare.
1 1/4 Cup per serving -- 6 pts. per serving
recipe serves 6
8 oz. uncooked fettuccine
1/2 C. chopped onion
1/2 C. total of chopped sweet yellow, red, and/or green pepper
1 to 2 cloves minced garlic
2 Tab. olive oil
1/4 C. all-purpose flour
1 can (12 oz.) fat-free evaporated milk
1/2 t. salt
1/4 t. white pepper
1/8 t. cayenne pepper
1 pound uncooked shrimp, peeled and devined
2 Tab. minced fresh basil or 2 t. dried basil
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil and stir until thickened (this happens quickly -- less than 2 minutes).
Reduce heat; add shrimp and basil. Simmer, uncovered, until the shrimp turn pink (3 min. or so).
Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.
One serving (1-1/4 cups) equals 306 calories, 7 g fat (1 g saturated fat), 2 g. fiber.