Directions:
- Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
- Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
- Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
- Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
- Stir in basil and parmesan cheese.
- Toss with cooked fettuccine; serve immediately in shallow bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828.36 Kcal (3468 kJ) | ||
| Calories from fat | 362.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.27g | 62% | |
|---|---|---|---|
| Cholesterol | 125.38mg | 42% | |
| Sodium | 1466.73mg | 61% | |
| Potassium | 392mg | 8% | |
| Total Carbs | 90.9g | 30% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 22.95g | 46% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 3.2mg | 18% | |
| Calcium | 189.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 237.18 Kcal (993 kJ) | ||
| Calories from fat | 103.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 62% | |
|---|---|---|---|
| Cholesterol | 35.9mg | 42% | |
| Sodium | 419.96mg | 61% | |
| Potassium | 112.24mg | 8% | |
| Total Carbs | 26.03g | 30% | |
| Sugars | 1.6g | 22% | |
| Dietary Fiber | 1.39g | 19% | |
| Protein | 6.57g | 46% | |
| Vitamin C | 6.6mg | 38% | |
| Iron | 0.9mg | 18% | |
| Calcium | 54.3mg | 19% | |
* 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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