Serves: 4
Total Calories: 281

8 ounces uncooked fettuccini pasta
2 tablespoons margarine or butter
1 tablespoon olive or vegetable oil
4 garlic cloves, minced
1 pound shelled deveined uncooked medium shrimp
1/4 cup chopped fresh parsley
2 teaspoons grated lemon peels
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry white wine, or chicken broth

1. Cook fettuccine to desired doneness as directed on package. Drain cover to keep warm.

2. Meanwhile, melt margarine with oil in medium skillet over medium heat. Add garlic cook and stir 1 minute. Add shrimp cook and stir 1 minute.

3. Add all remaining ingredients cook and stir 1 to 2 minutes or until shrimp turn pink. Serve shrimp mixture over fettuccine.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 390 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 2 g 10% * Cholesterol: 215 mg 72% * Sodium: 400 mg 17% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 26 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 6% * Iron: 30% * Dietary Exchanges: 3 Starch, 2 1/2 Very Lean Meat, 1 1/2 Fat or 3 Carbohydrate, 2 1/2 Very Lean Meat, 1 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 281
Calories from Fat: 66

More Recipes from the Cook'n with Pillsbury Cookbook:
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Cook's Note: Fish and Shellfish Nutrition
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Cook's Note: Grilling Fish
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Cook's Note: How Much to Buy
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Cook's Note: Scallops
Cook's Note: Shopping for Quality
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