Shrimp and Okra FettuccinePublished 1:24pm Tuesday, June 4, 2013
I’ve been really looking forward to spring and summer. Spending more time outside and better yet, spending more time cooking outside. But the weather hasn’t cooperated and other than a few steaks and burgers on the grill, I haven’t been very inventive.
Honestly, this recipe just came together one night when it was cold and rainy – and the thought of standing outside didn’t appeal to me at all. Always watching calories; and having a picky eater in the house drives me to be more creative. The picky one LOVES fettuccine, but I hate all the calories and “blandness” of what seems to me to just be fancy mac and cheese.
So I opened the freezer to see what would “speak” to me. I had a bag of frozen shrimp and a bag of okra in the freezer and thought the two would fit together perfectly. And using fat free cream – came up with a dinner that satisfied everyone!
Shrimp and Okra Fettuccine
Serves 4 (or more)
1 pound fettuccine noodles, cooked al dente and drained
¾ cup fat free half & half
¾ cup white wine
2 cloves garlic, chopped fine or crushed
8 oz frozen okra
1 pound shrimp (I used frozen shrimp and just thawed running under cold water until I could easily pull the tails off)
¾ cup parmesan cheese
1 Tbls olive oil (or butter)
Salt and fresh cracked pepper to taste
While pasta is cooking, heat olive oil in deep skillet. Add garlic and sauté for one minute. Add in wine and cream. Let reduce for about 5 minutes. Add in shrimp and okra and cook for about 5 minutes until shrimp is cooked through (do not overcook). Add In the drained pasta and cheese and toss until well coated with sauce. Salt and pepper to taste.
Serve with additional parmesan cheese, if desired.