Shrimp Fettuccine – a delicious recipe with ricotta cheese, parsley, fresh basil, chives, carrot, fettuccine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a blender, combine the ricotta cheese, parsley, basil and chives; cover and process until blended; set aside. Using a vegetable peeler, make long thin strips from carrot. Cook fettuccine according to package directions, adding the carrot strips during the last minute of cooking.
2
In a large skillet, saute the snow peas, mushrooms and shrimp in butter for 4-5 minutes or until shrimp turn pink. Combine cornstarch and orange juice until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato; cook 2 minutes longer or until heated through.
3
Drain Fettuccine; toss with ricotta mixture. Add shrimp mixture and gently toss. Season with salt and pepper.
175
kcal
Calories
6
g
Fat
10
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1/2 cup ricotta cheese, 1 tablespoon minced fresh parsley, 1 teaspoon minced fresh basil, 1 teaspoon minced chives, and more.
Yes, Shrimp Fettuccine falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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