Basil Shrimp Fettuccine


3 Tbsp. each butter and olive oil
2 tomatoes, peeled, seeded, chopped
1 garlic clove, minced
1/3 cup evaporated skim milk
1 lb. fettuccine, cooked and drained
1/2 cup HOLLAND HOUSE White Cooking Wine
1/2 cup fresh basil, chopped
1/2 lb. shrimp, peeled & deveined
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped


Melt butter and oil in medium saucepan over medium heat. Add tomatoes and garlic; simmer until tomatoes are softened. Add milk and cooking wine; simmer 10 minutes. Stir in basil and shrimp; simmer 3-4 minutes. Add 1/2 of cheese and 1/2 of parsley. Serve over cooked fettuccine. Sprinkle with remaining cheese and parsley.

If you'd like, you can substitute the shrimp with another seafood variety or with chicken.

Makes 4 servings.


Per serving: 480 calories, 31g protein, 60g carb, 15g fat (5.5g sat. fat), 95mg chol, 340mg sodium, 3g fiber

Basil Shrimp Fettuccine
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