Yield: 12 servings
Fresh spinach fettuccine – 36 oz.
Olive oil – 6 tsp.
Shrimp, shelled, deveined – 3 lb. medium
Garlic, minced – 9 cloves
Fresh lemon juice -6 Tbsp.
Low-sodium chicken broth, defatted – 2 1/4 cups
Evaporated low-fat milk – 3 cups
Lemon zest, grated – 2 1/4 tsp.
Salt – 1 1/2 tsp.
Cornstarch – 4 1/2 tsp.
Water – 3 Tbsp.
Fresh basil or parsley, chopped – 3/4 cup
- Cook fettuccine; drain, keep warm.
- In large nonstick skillet, heat oil. Add shrimp and garlic; cook, stirring, until shrimp are opaque on outside but translucent in center, about 2 minutes. Transfer to plate and set aside.
- Add lemon juice to skillet, stirring with garlic. Add broth. Cook 1 minute. Add milk, lemon zest, salt; heat to boil.
- Mix cornstarch with water; add to skillet. Cook, stirring constantly, until thickened, about 1 minute. Add shrimp, cook until opaque throughout. Add basil or parsley. Transfer mixture to large bowl; add fettuccine, toss well, serve.
Nutrition per portion: Calories, 510; fat, 9g. (16% calories from fat); carbohydrate, 70g; protein, 36g; sodium, 659mg.