Serves 4

Fresh shrimp tastes best, but frozen shrimp also works in this recipe. When using frozen shrimp, always thaw completely before cooking or it will have a mushy texture.

8 ounces (230g) fettucine, uncooked
1 Tbsp (15mL) olive oil, divided
2 cloves garlic, minced
1 pound (455g) medium shrimp, uncooked, peeled and deveined
8 mushrooms, sliced
2 tomatoes, diced
1 cup (200g) frozen peas, thawed
1 tsp (2g) basil, dried or 1 Tbsp (2g) fresh chopped
1/2 cup (60g) freshly grated Parmesan cheese

- Cook fettucine in a large pot of boiling water until done.
- While pasta is cooking, heat 1/2 Tbsp (8mL) oil in a large nonstick skillet and add garlic and shrimp. Cook shrimp, stirring constantly, just until they turn pink. Transfer shrimp to a bowl.
- Heat 1/2 Tbsp (8mL) oil in skillet and add mushrooms, sautéing for 1 minute. Add tomatoes, peas and basil; cook for 1 minute. Stir in cooked shrimp and heat.
- Portion fettuccine onto plates and top with shrimp mixture. Sprinkle with Parmesan cheese and serve.

Nutrition Facts: Calories: 459, Total Fat: 10g, 19% Calories from fat, Protein: 38g, Carbohydrate: 54g, Cholesterol: 180mg, Sodium: 406mg