Ingredients
8
ounces dried whole wheat or spinach fettuccine
2
teaspoons olive oil
4
cloves garlic, minced
1
pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
1
cup reduced-sodium chicken broth
1
cup frozen peas, thawed
2
medium plum tomatoes, finely chopped
1
teaspoon finely shredded lemon peel
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
2
teaspoons chopped fresh Italian parsley
4
slices whole grain baguette-style French bread (optional)
Preparation
Cook pasta according to package directions; drain and set aside.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.
