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Fettuccine with Shrimps and Vegetables

Course Fish, Main Course, Pasta, Vegetables
Cuisine Italian
Keyword pasta, shrimps, vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories 543 kcal


  • 1 pound pasta 1 pound fettuccine pasta
  • 1 carrots 1 peeled and sliced in 1/4 inch thick rounds carrots
  • 1 zucchini 1 cut into 1/4 inch rounds zucchini
  • 2 tomatoes fresh cut into chunks tomatoes
  • 1/2 cup peas 1/2 cup thawed frozen peas
  • basil fresh basil
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 1 garlic 1 peeled garlic clove
  • 2 tablespoons unsalted butter 2 tablepsoons unsalted butter


  1. Cook pasta according to the package direction.

  2. Meanwhile in a large skillet add the olive oil and the garlic. Once the garlic is golden brown remove and toss. Add the carrots, zucchini, peas and tomatoes. Salt and pepper to taste. Cook for 10 minutes over medium high heat. Add the shrimps and the basil. Cook stirring gently until the shrimps are pink. Remove from heat and set aside.

  3. Drain the pasta and put the fettuccine in the vegetables skillet. Add the unsalted butter and mix well.

  4. Serve hot.

Nutrition Facts
Fettuccine with Shrimps and Vegetables
Amount Per Serving
Calories 543 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 26mg1%
Potassium 619mg18%
Carbohydrates 92g31%
Fiber 6g25%
Sugar 7g8%
Protein 17g34%
Vitamin A 3470IU69%
Vitamin C 25.6mg31%
Calcium 47mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.