Heat oil in large skillet over medium heat till hot. Add mushrooms, green onions and garlic. Saute for 1-2 minutes or until green onions start to soften.
Stir in tomatoes (with juice), parsley and wine. Bring to a boil. Reduce heat and simmer 20 minutes to allow flavors to blend.
Cook fettuccine as per pkg. directions and drain. Add shrimp and lemon juice to tomato mixture and cook 1-2 minutes or until shrimp turn pink. Serve over hot fettuccine noodles.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 96 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 85mg||26 %|
|Sodium 412.5mg||14 %|
|Potassium 635.6mg||17 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 32.6g|
|Protein 13.4g||19 %|
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Calories per serving: 304
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