Italian Shrimp Pasta

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17