Scampi Fettuccine

4 Reviews
75% would make this recipe again

«Fettuccine» are flat and narrow strips of durum wheat and eggs, wound into nests when raw. They owe their name to their ribbon-like shape, «fettuccia» being the Italian for ribbon.

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Preparation : 10 min Cooking : 10 min
280 calories/serving

Ingredients

6 scampi 180 g
110 g fettuccine
1/2 zucchini, cut into thin rounds 65 g
2 tsp olive oil 10 mL
1/2 shallots, finely chopped 20 g
1/4 cup white wine 65 mL
3 tbsp pasta cooking water 45 mL
2 tsp Parsley and Garlic Base 10 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Shell the scampi and set them aside.
  2. Heat the oil in a skillet over medium-low heat. Add the finely chopped shallot and sweat 4 min with occasional stirring until translucent.
  3. To save time, the sauce preparation and the pasta cooking can be done at the same time. Bring to a boil a large pot of salted water. When it reaches a rolling boil, before adding the fettuccine, slice the zucchini into thin rounds and add them to the pot. After 2 min, add the fettuccine and cook them together about 5 min (the exact time will depend on the fettuccine type, follow the "cook the pasta" basic technique).
  4. In the meantime, add the scampi to the skillet and cook them a few minutes, turning them occasionally, until they turn pink (do not overcook them!). Pour in the wine and the required amount of pasta cooking water. Add the Parsley and Garlic Base, salt and pepper.
  5. Pour the drained fettuccine and zucchini into the skillet, toss well, then serve in the warmed dishes.

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

280

Fat

8 g

12 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

70 mg

Sodium

50 mg

2 %

Carbohydrate

41 g

14 %

Fibre

2 g

9 %

Sugars

1 g

Net Carbs

39 g

Protein

12 g

Vitamin A

10 %

Vitamin C

13 %

Calcium

4 %

Iron

22 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Niacin, Selenium, Vitamin B12, Vitamin K, Zinc
Good source of  :
Iron, Magnesium, Manganese, Phosphorus, Vitamin B1
Source of  :
Copper, Fibre, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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