Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fettuccine With Lemony Shrimp Recipe
    Lost? Site Map

    Fettuccine With Lemony Shrimp

    Fettuccine With Lemony Shrimp. Photo by mums the word

    1/1 Photo of Fettuccine With Lemony Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    truckerboo's Note:

    A light fettuccine with leeks and shrimp. Simple to make and good the next day for a quick lunch reheated in the microwave. From Good Housekeeping February 2011.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring 2 teaspoons salt and water to boil in a large pot. Cook noodles 2 minutes less than package directs. Reserve 1 Cup cooking liquid. Drain.
    2. 2
      Meanwhile wash and trim leeks. Cut in half lengthwise and then crosswise into 1/4" strips. Rinse slices under water until water is clear. Drain well. Heat 1 teaspoon oil in a 12" skillet on medium hi heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper to taste. Add half of shrimp to pan and cook 1-2 minutes until just pink and curled. Remove from pan. Heat 1 teaspoon oil and repeat with remaining shrimp.
    3. 3
      In same skillet heat 1 tablespoon oil over medium low heat. Add leeks, garlic, and crushed red pepper flakes. Stir well. Cover and cook 10 minutes or until tender, stirring occasionally. Uncover and add wine or broth. Heat to boiling. Reduce heat to medium and simmer 4-5 minutes or until wine or broth is reduced by half.
    4. 4
      Add pasta to pan with leeks. Add butter and shrimp. Cook on medium heat until noodles are al dente and glazed with sauce. Toss. Add basil, parsley, and 1/4 t salt. Cook 2 minutes longer tossing and adding reserved cooking liquid if necessary. With a zester grate lemon peel over .
    5. 5
      Note. I kept the reserved cooking liquid and used that when reheating leftovers in microwave. Reheats well.

    Ratings & Reviews:

    • on November 02, 2012

      45

      This was quite a yummy shrimp dish. I used the optional chicken broth rather than white wine and I reduced the leeks to just 1 as my leeks were huge! The next time I make this I would omit the lemon peel and I would like to try it with the white wine too as that would add a nice new dimension. Thank your for sharing your recipe. Made for Fall Pick-a-Chef 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Fettuccine With Lemony Shrimp

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 378.7
     
    Calories from Fat 81
    21%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.5 g
    12%
    Cholesterol 148.2 mg
    49%
    Sodium 465.9 mg
    19%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 2.7 g
    11%
    Sugars 2.8 g
    11%
    Protein 19.1 g
    38%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites