Fettuccine with Fennel, Shrimp & Peas - 37g Carb, 4g Fiber
Fettuccine with Fennel, Shrimp, and Peas - 37g Carb, 4g Fiber
Source: Better Homes and Gardens
Makes 4 servings
Start to Finish: 25 minutes
6 oz dried spinach fettuccine, plain fettuccine, or
linguine pasta ** Use the lower carb choice
1/2 of a small fennel bulb
1/4 cup chicken broth
1 tsp cornstarch
2 tsp olive oil
16 large shrimp, peeled and deveined
Salt and ground black pepper (optional)
1/4 cup dry white wine
2/3 cup fresh snow pea pods, trimmed and bias cut
1/4 cup sliced green onion
1 orange, peeled, segmented, and chopped
1. Cook pasta according to package directions. Drain; return
pasta to pan.
2. Trim fennel, reserving enough of the green fronds to make 3
tablespoons when snipped; set aside. Thinly slice fennel bulb
half and the first 2 inches of stalks. Discard the remaining
stalks. Stir together the chicken broth and cornstarch in a
small bowl; set aside.
3. Heat oil in a medium saucepan. Cook shrimp and sliced fennel
in hot oil over medium heat for 3 to 5 minutes or until shrimp
are just cooked through; add salt and pepper to taste, if desired.
Add wine; simmer mixture until liquid is reduced to about
1 tablespoon.
4. Add broth mixture to saucepan. Cook and stir for 2 minutes or
until sauce is thickened and bubbly. Remove pan from heat; stir
in pea pods and green onion.
5. Toss shrimp mixture with pasta and orange pieces. Arrange on
individual pasta plates. Sprinkle with reserved snipped fennel
fronds.
Makes 4 servings
Nutrition facts per serving:
calories: 300
total fat: 5g
saturated fat: 1g
cholesterol: 129mg
sodium: 197mg
carbohydrate: 37g
fiber: 4g
protein: 24g
vitamin C: 29%
calcium: 9%
iron: 19%