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Basil Shrimp Fettuccine

Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. —Cathy Carroll of Grayson, Louisiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 1/4 cup each chopped sweet yellow and red pepper
  • 1 to 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound uncooked shrimp, peeled and deveined
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil


  • Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.
Nutrition Facts
1-1/4 cups: 306 calories, 7g fat (1g saturated fat), 115mg cholesterol, 465mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.

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Average Rating:
  • Janadele
    Jul 15, 2013

    Made this over the weekend and it was a easy recipe to make. We enjoyed it but I did add lemon pepper to give it a more distinct flavor.

  • jimmeweak
    Mar 8, 2013

    No comment left

  • 504girlz
    May 18, 2012

    everytime i make this dish i hide it from my family. this is toooo good to share

  • FloraJL
    May 11, 2012

    The overall taste was great. Next time, instead of adding the shrimp to the liquid, I will quick saute them in a separate pan so I can more easily tell when they're done.

  • taytay09
    Mar 18, 2012

    No comment left

  • shell9163
    Jan 15, 2012

    No comment left

  • slperry114
    Apr 8, 2010

    I tend to leave out the cayenne pepper as I think it creates too much spice for the dish. Other than that, this is great recipe!!

  • kbonness
    Feb 11, 2010

    My family loves this recipe! I usually leave out the cayenne pepper and add more garlic.

  • leanda
    Jan 17, 2010

    Absolutely love this recipe. It rocks!

  • kemmy87
    Oct 29, 2009

    One of our favorite meals, once I toned down the cayenne pepper to a smidgon.