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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 | ||
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Calories: 304 | ||
Calories from Fat: 96 (32%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 304
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