Directions:
- Add the shrimp to a small bowl and pour the dressing over the shrimp; cover and refrigerate for 20 minutes.
- Remove the shrimp from the marinade; set aside reserving the marinade.
- Heat a large skillet over medium heat; add shrimp and cook 3 minutes or until shrimp turn pink, stirring frequently.
- Using a slotted spoon, remove the shrimp from skillet; cover to keep warm, set aside.
- Add the tomatoes, reserved marinade, cream cheese, red pepper flakes if using and 1 tablespoon of the basil to same skillet; cook and stir 3 minutes until well blended.
- Add the shrimp; cook until heated through, stirring occasionally.
- Place the hot fettuccine on a large serving platter; top with shrimp mixture, sprinkle with remaining basil and grate cheese over all.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 716.75 Kcal (3001 kJ) | ||
| Calories from fat | 303.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.77g | 52% | |
|---|---|---|---|
| Cholesterol | 150.23mg | 50% | |
| Sodium | 1539.08mg | 64% | |
| Potassium | 300.7mg | 6% | |
| Total Carbs | 85.08g | 28% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 20.6g | 41% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 2.9mg | 16% | |
| Calcium | 88mg | 9% | |
| Amount Per 100 g | |||
| Calories | 252.6 Kcal (1058 kJ) | ||
| Calories from fat | 107.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 52% | |
|---|---|---|---|
| Cholesterol | 52.94mg | 50% | |
| Sodium | 542.41mg | 64% | |
| Potassium | 105.97mg | 6% | |
| Total Carbs | 29.98g | 28% | |
| Sugars | 2.09g | 24% | |
| Dietary Fiber | 1.46g | 17% | |
| Protein | 7.26g | 41% | |
| Vitamin C | 3.7mg | 17% | |
| Iron | 1mg | 16% | |
| Calcium | 31mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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