This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

Ingredients

　　Vegetable oil cooking spray

　　1 tablespoon olive oil

　　1 cup sliced mushrooms

　　1 medium onion, chopped

　　2 cloves garlic, finely chopped

　　1/4 cup dry white wine

　　1 tablespoon chopped fresh basil

　　1 teaspoon instant chicken bouillon, crumbled

　　1 teaspoon cornstarch

　　1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)

　　2 medium tomatoes, seeded and chopped

　　1 pound large shrimp, shelled and deveined

　　1/4 cup fresh flat-leaf parsley, chopped

　　1/4 cup grated reduced-fat Parmesan

　　8 ounces whole grain fettuccine, cooked

　　Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

Nutrition Per Serving

　　8.4 g fat (1.7 g saturated)

　　6.7 g fiber

　　55.1 g carbohydrates

　　33.5 g protein

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/613415/2?mbid=HDEPI) ›