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Lorraine Bracco's
Soprano Shrimp-Basil
Fettuccine
| Ingredients |
|
|
| |
| 8 ounces uncooked fettuccine |
| 1/2 cup chopped onion |
| 1/4 cup chopped sweet yellow pepper |
| 1/4 cup chopped sweet red pepper |
| 2 garlic cloves, minced |
| 2 tablespoons olive or canola oil |
| 1/4 cup all-purpose flour |
| 1 (12 fluid ounce) can fat-free evaporated milk |
| 1/2 teaspoon salt |
| 1/2 teaspoon DJ CHEF'S NY FireHouse
Flava |
|
| 1 pound uncooked shrimp, peeled and deveined |
| 2 tablespoons minced fresh basil |
|
| Directions |
|
|
| 1 |
Cook pasta according to package directions. Meanwhile,
in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small
bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the
DJ CHEF'S NY FireHouse Flava. Bring to a boil; cook and stir for 2 minutes or until thickened. |
| 2 |
Reduce heat; add shrimp and basil. Simmer, uncovered,
for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp
mixture and toss to coat. |
|
Nutritional Analysis: One serving (1-1/4 cups) equals
306 calories, 7 g fat (1 g saturated fat), 115 mg cholesterol, 465 mg sodium, 37 g
carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat. |
|
Click
here to get the FLAVA!
CONTACT
photo credits:
Alex Kaplan
Copyright © Marc Weiss, DJ CHEF 2003
Drake Media Network Inc.
Permission to reproduce limited to editorial use in newspapers
and other regularly
published periodicals and television news programming. All other
rights reserved.