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Low-Fat Seafood Fettuccine
Michele Lind, Rolla, ND

8 ounces fettuccine
Vegetable cooking spray
2 cups sliced fresh mushrooms
3/4 cup chopped onion
1/2 cup chopped green pepper
1 cup evaporated skimmed milk
10 3/4-ounce can low-fat, low-sodium cream of mushroom soup
1/4 teaspoon garlic salt
1/2 teaspoon parsley flakes
1 pound frozen medium-sized shrimp, cooked
1 pound imitation crab, chunk style
Dry bread crumbs, optional

Cook pasta according to package directions.

Spray electric skillet with cooking spray and heat to 300 degrees. Sauté mushrooms, onion and green pepper until tender, about 6 minutes.

Add evaporated milk, soup, garlic salt, parsley flakes, shrimp and crab. Turn skillet temperature to simmer. Cook and stir until thoroughly heated, about 10 to 15 minutes.

Serve over hot pasta. Garnish with bread crumbs.

Serves 5.

Nutritional Information
Based on 5 servings, each provides 378 calories, 34.9g protein, 49.4g carbohydrates, 4.g fat, 168mg cholesterol, 3g fiber, 1097mg sodium.