Take off on Applebee's dish
1. Cook fettuccine according to package directions in boiling salted water; drain.
2. Meanwhile, pat shrimp dry and season with chili powder, cumin, and cayenne. Heat the olive oil and 1 tablespoon of butter in a large skillet. Add shrimp and cook, stirring occasionally, until shrimp are opaque (2 to 3 minutes). Remove shrimp to a plate and cover with foil to keep warm.
3. Add remaining tablespoon of butter to the same skillet and saute onion and green bell pepper until softened. Season with salt and pepper. Add garlic and roasted red pepper; cook and stir for 30 seconds. Add corn, black beans, and diced tomatoes.
4. Stir in the half and half and heat to bubbling, then lower heat and simmer until it's slightly reduced. Stir in 1 tablespoon of the chopped cilantro.
5. Add the sauce to the reserved pasta and stir gently to combine. Portion into bowls and top each bowl with about 1/4 cup shredded cheese, some of the shrimp, and another sprinkling of cilantro. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (623g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 541 | ||
Calories from Fat: 330 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 277.2mg | 85 % | |
Sodium 339.1mg | 12 % | |
Potassium 762.3mg | 20 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 20.1g | ||
Protein 31.7g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 541
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