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Gazpacho-Style Shrimp and Fettuccine

Gazpacho-Style Shrimp and Fettuccine
Makes:
4
Prep Time:
5
minutes
Total Time:
15
minutes
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.

In this recipe:


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Ingredients:

  • 1 package BUITONI Refrigerated Fettuccine (9 oz.), 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.


Reviews:

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:

  • Calories: 390
  • Calories from Fat: 25
  • Total Fat: 3g (4% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 255mg (85% of DV)
  • Sodium: 1470mg (61% of DV)
  • Carbohydrates: 47g (16% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 4g
  • Protein: 32g
  • Vitamin A: 20% of DV
  • Vitamin C: 100% of DV
  • Calcium: 6% of DV
  • Iron: 25% of DV

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

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Gazpacho-Style Shrimp and Fettuccine

Ingredients

  • 1 package BUITONI Refrigerated Fettuccine (9 oz.), 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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