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Gazpacho-Style Shrimp and Fettuccine

Ingredients

1 package (9 ounces) BUITONI Refrigerated Fettuccine, prepared according to package directions
1 pound cooked, peeled and deveined shrimp
2 jars (16 ounces each) chunky salsa
1 can (4 ounces) diced green chiles
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro
1/4 cup peeled, seeded and diced cucumber

  

Directions

COMBINE salsa, chiles, bell peppers, green onions and lime juice in medium skillet. Bring to a gentle boil; add shrimp. Cook for 2 to 3 minutes or until shrimp are heated through. Add cilantro.

TOSS pasta with salsa and shrimp mixture. Season with salt and ground black pepper. Garnish with cucumbers.

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Gazpacho-Style Shrimp and Fettuccine

(3 stars based on 1 reviews)
Tender shrimp and al dente fettuccine tossed with a gazpacho-inspired sauce is the perfect fusion of bold flavors and visual excitement. Ready in less than 30 minutes, this makes a great special family meal.
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Gazpacho-Style Shrimp and Fettuccine

Ingredients:

1 package (9 ounces) BUITONI Refrigerated Fettuccine, prepared according to package directions
1 pound cooked, peeled and deveined shrimp
2 jars (16 ounces each) chunky salsa
1 can (4 ounces) diced green chiles
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro
1/4 cup peeled, seeded and diced cucumber

Directions:

COMBINE salsa, chiles, bell peppers, green onions and lime juice in medium skillet. Bring to a gentle boil; add shrimp. Cook for 2 to 3 minutes or until shrimp are heated through. Add cilantro.

TOSS pasta with salsa and shrimp mixture. Season with salt and ground black pepper. Garnish with cucumbers.

Estimated Times:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Cooling Time: 0 minutes

Servings: 4

In this recipe:


Review This Recipe
  • Star(s)

    Good Recipe

    Kelly from Kansas City

    I fixed this on a hot day here in Kansas City... It was very good, but if you will be serving this to people with a more sensitive palette you might want to go mild in stead of medium. Over-all I liked it.


Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

  • Calories: 400
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 270mg (90% of DV)
  • Sodium: 1400mg (58% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 3g
  • Protein: 34g
  • Vitamin A: 25% of DV
  • Vitamin C: 100% of DV
  • Calcium: 8% of DV
  • Iron: 30% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

In this recipe:


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