Basil Butter Shrimp
Lemon-Parmesan Salad
Ingredients
- 12 oz fettuccine
- 2 lb peeled and deveined, large raw shrimp
- 1 tsp garlic salt
- 1 (3-oz) pkg garlic, Parmesan, and basil seasoned butter
- ⅓ cup chopped fresh basil
- 1 cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain well.
- Meanwhile, sprinkle shrimp with garlic salt. Melt seasoned butter in a large skillet over medium-high heat. Add shrimp; cook 3 minutes or until shrimp turn pink. Stir in basil.
- Divide pasta among 6 shallow bowls. Top with shrimp mixture, and sprinkle with cheese.
Side Dish Ingredients
- 1 head green leaf lettuce, chopped
- 1 (5-oz) pkg seasoned croutons
- ¼ cup shredded Parmesan cheese
- ⅓ cup refrigerated lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
468
|
181
|
649
|
| Fat (g) | 17 | 10 | 27 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 33 | 5 | 38 |
| Carb (g) | 44 | 16 | 60 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 1032 | 416 | 1448 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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