Shrimp and Asparagus With Fettucine in Mustard Cream Sauce
Mustard sauce is an unusally tasty and robust topping for
this shrimp and asparagus pasta dish. We cut the fat in the
sauce by thickening it with flour and fat-free milk.
Number of Servings: 4 Serving Size: 1 cup
4 oz uncooked fettucine noodles
2 Tbsp margarine
2 Tbsp all-purpose flour
1 cup fat-free milk
1/8 tsp pepper
1 Tbsp Dijon mustard
1 Tbsp olive oil
1/2 lb shrimp, peeled and deveined
4 oz asparagus, fresh trimmed and cut into 1-inch pieces
1 garlic clove, minced
1. Cook the fettuccine according to the package directions, omitting
salt. Drain.
2. While the pasta is cooking, melt the margarine in a small
nonstick saucepan over medium heat. Add the flour; cook until
bubbly. Gradually stir in the milk, cooking and stirring until
thickened. Add the salt and pepper. Remove from the heat and
stir in the mustard.
3. Heat the olive oil in a large nonstick skillet. Saute the
shrimp, asparagus, and garlic over medium heat just until the
shrimp are cooked through, about 4 to 5 minutes.
4. In a large warmed bowl, combine the fettuccine, the shrimp
mixture, and sauce; toss to mix well. Serve immediately.
Exchanges Per Serving: 2 Starch, 1 Meat Lean,
1 monounsaturated Fat
Nutrition Information
Amount per serving
Calories 276
Calories from Fat 100
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 109 mg
Sodium 392 mg
Total Carbohydrate 28 g
Dietary Fiber 1 g
Sugars 5 g
Protein 16 g
From "ADA Cookbooks" American Diabetes Association
August 31st, 2004 at 10:25 pm
Mustard sauce is an unusally tasty and robust topping for this
shrimp and asparagus pasta dish. We cut the fat in the "cream"
sauce by thickening it with a slurry made from flour and fat-free
milk.
Number of Servings: 4
Serving Size: 1 cup
4 oz uncooked fettucine noodles
(Try whole wheat fettucine for better nutrition)
2 Tbsp margarine
2 Tbsp all-purpose flour
1 cup fat-free milk
1/8 tsp pepper
1 Tbsp Dijon mustard
1 Tbsp olive oil
1/2 lb shrimp, peeled and deveined
4 oz asparagus, fresh trimmed and cut into 1-inch pieces
1 garlic clove, minced
1. Cook the fettuccine according to the package directions,
omitting salt. Drain.
2. While the pasta is cooking, melt the margarine in a small
nonstick saucepan over medium heat. Add the flour; cook until
bubbly. Gradually stir in the milk, cooking and stirring until
thickened. Add the salt and pepper. Remove from the heat and
stir in the mustard.
3. Heat the olive oil in a large nonstick skillet. Saute the
shrimp, asparagus, and garlic over medium heat just until the
shrimp are cooked through, about 4 to 5 minutes.
4. In a large warmed bowl, combine the fettuccine, the shrimp
mixture, and sauce; toss to mix well. Serve immediately.
Nutrition Information
Amount per serving
Calories 276
Calories From Fat 100
Total Fat 11 g
Saturated Fat 2 g
Cholestrol 109 mg
Sodium 392 mg
Total Carbohydrate 28 g
Dietary Fiber 1 g
Sugars 5 g
Protein 16 g
From: The New Family Cookbook for People with Diabetes,
published by the American Diabetes Association.