• 2servings
  • 35minutes
  • 363calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, D
MineralsCopper, Natrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup ricotta cheese

  2. 1 tablespoon minced fresh parsley

  3. 1 teaspoon minced fresh basil

  4. 1 teaspoon minced chives

  5. 1 medium carrot

  6. 2 ounces uncooked fettuccine

  7. 1/2 cup fresh or frozen snow peas

  8. 1/2 cup sliced fresh mushrooms

  9. 1/2 pound uncooked medium shrimp, peeled and deveined

  10. 2 teaspoons butter

  11. 1 teaspoon cornstarch

  12. 1/4 teaspoon orange juice

  13. 1 medium tomato, seeded and diced

  14. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Shrimp Fettuccine Recipe photo by Taste of Home In a blender, combine the ricotta cheese, parsley, basil and chives; cover and process until blended; set aside. Using a vegetable peeler, make long thin strips from carrot. Cook fettuccine according to package directions, adding the carrot strips during the last minute of cooking.

  2. In a large skillet, saute the snow peas, mushrooms and shrimp in butter for 4-5 minutes or until shrimp turn pink. Combine cornstarch and orange juice until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato; cook 2 minutes longer or until heated through.

  3. Drain Fettuccine; toss with ricotta mixture. Add shrimp mixture and gently toss. Season with salt and pepper. Yield: 2 servings.


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