Basil Shrimp Fettuccine

Serves: 6
Total Calories: 285


8 ounces uncooked fettuccini pasta
1/2 cup chopped onion
1/4 cup chopped sweet yellow pepper
1/4 cup chopped sweet red pepper
2 cloves garlic, minced
2 tablespoons olive oil
1 (12-ounce) can evaporated milk or half and half
1/4 cup flour
1/2 teaspoon salt
1 pound uncooked, peeled, and deveined shrimp
2 tablespoons minced fresh basil (must be fresh)


Cook pasta; set aside. In a fry pan, cook onion, both peppers, and garlic in oil until tender. In a bowl, mix milk and sifted flour; blend well. Pour over vegetables. Bring to a boil; cook 2 minutes longer. Reduce heat; add salt, shrimp, and basil. Cook about 3 minutes or until shrimp is pink. Pour over pasta.

Nutritional Facts:

Serves: 6
Total Calories: 285
Calories from Fat: 91

This Basil Shrimp Fettuccine recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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