Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz. fettuccine
- 1/4 c. olive oil
- 4 cloves garlic, minced
- 2 c. plum tomatoes, chopped
- 1/2 c. Holland House Vermouth or White Cooking Wine
- 1/4 c. Realemon Lemon juice
- 1/2 tsp. sugar
- 4 green onions, chopped
- 1 lb. shrimp, peeled, deveined, rinsed, patted dry
- 1/8 tsp. red pepper flakes
- 4 T. basil
- 4 T. Parmesan cheese
Directions
Cook fettuccine for 8 minutes, or until tender but firm. Drain well; keep warm.
Sauté garlic in olive oil in large skillet over medium heat for 2 minutes.
Add tomatoes. Cook 5 minutes. Pour in vermouth or wine, Realemon; add sugar and simmer 6 minutes.
Add green onions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
Stir in basil and cheese.Toss with cooked fettuccine; serve immediately in shallow bowls.