Shrimp Fettuccine Primavera

Health score
15%
Shrimp Fettuccine Primavera
25 min.
4
288kcal

Suggestions


Indulge in a delightful culinary experience with our Shrimp Fettuccine Primavera, a dish that perfectly balances vibrant flavors and wholesome ingredients. Ready in just 25 minutes, this recipe is ideal for a quick lunch or a satisfying dinner that will impress your family and friends. The combination of tender fettuccine, succulent shrimp, and fresh vegetables creates a colorful plate that is as pleasing to the eye as it is to the palate.

Imagine the aroma of sautéed asparagus and sweet red bell peppers mingling with the zesty notes of lemon and garlic, all enveloped in a creamy Greek yogurt sauce. This dish not only tantalizes your taste buds but also offers a nutritious option, with each serving containing only 288 calories. The use of Greek yogurt and fresh Parmesan cheese adds a rich creaminess without the guilt, making it a perfect choice for those looking to enjoy a lighter meal without sacrificing flavor.

Whether you're hosting a dinner party or simply treating yourself to a delicious meal, Shrimp Fettuccine Primavera is sure to become a favorite in your recipe repertoire. So grab your apron and get ready to whip up this delightful dish that celebrates the best of fresh ingredients and quick cooking!

Ingredients

  • oz fettuccine barilla 
  • oz shrimp deveined uncooked peeled
  • oz asparagus fresh
  • medium bell pepper red cut into thin 2-inch strips
  • oz yogurt plain fat free
  • 0.3 cup milk 
  • 0.3 cup parmesan fresh shredded finely
  • teaspoon lemon zest grated
  • tablespoons juice of lemon 
  • 0.3 teaspoon salt 
  • 0.3 teaspoon highest available proof grain spirit 

Equipment

  • bowl
  • dutch oven

Directions

  1. In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink.
  2. Drain well; return to Dutch oven.
  3. In medium bowl, mix remaining ingredients.
  4. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

Nutrition Facts

Calories288kcal
Protein32.82%
Fat13.96%
Carbs53.22%

Properties

Glycemic Index
57.25
Glycemic Load
13.78
Inflammation Score
-8
Nutrition Score
18.646087014157%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Luteolin
0.18mg
Isorhamnetin
2.42mg
Kaempferol
0.6mg
Quercetin
6.04mg

Nutrients percent of daily need

Calories:288.18kcal
14.41%
Fat:4.52g
6.95%
Saturated Fat:1.96g
12.22%
Carbohydrates:38.76g
12.92%
Net Carbohydrates:35.74g
13%
Sugar:7.12g
7.91%
Cholesterol:133.94mg
44.65%
Sodium:362.58mg
15.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.9g
47.8%
Selenium:37.76µg
53.95%
Vitamin C:44.39mg
53.81%
Phosphorus:381.2mg
38.12%
Vitamin A:1356.57IU
27.13%
Manganese:0.49mg
24.61%
Calcium:242.11mg
24.21%
Copper:0.45mg
22.27%
Vitamin K:19.6µg
18.67%
Zinc:2.55mg
17.01%
Magnesium:67.77mg
16.94%
Vitamin B2:0.27mg
15.71%
Potassium:549.05mg
15.69%
Folate:55.53µg
13.88%
Vitamin B6:0.26mg
13.01%
Iron:2.25mg
12.49%
Vitamin B1:0.18mg
12.2%
Fiber:3.02g
12.06%
Vitamin B5:0.97mg
9.71%
Vitamin B12:0.54µg
9%
Vitamin B3:1.72mg
8.58%
Vitamin E:1.14mg
7.63%
Vitamin D:0.33µg
2.18%