- Fettucine (100g dry)
- 12 cooked shrimp (size 71-90) (60g)
- 1 tsp oil (8g)
- 3 tbs chopped sweet onion (30g)
- 1 tbs chopped red pepper (12g)
- 1/2 clove chopped garlic (2g)
- 1 tsp chopped green onion (2g)
- 3 tsp flour (25g)
- 1/2 cup cold water (125g)
- 1 tbs Garlic & Herb cream cheese (20g)
- 1/2 tbp Mirin (15g)
- 1/2 tsp MSG (1.5g)
- 1/4 tsp salt (0.5g)
- pinch black pepper
This recipe makes a single portion but is not suitable for low-sodium diets.
| Nutritional information
| Phosphorus (mg)|| 426 |
| Potassium (mg)|| 417 |
| Sodium (mg)|| 1093 |
| Protein (g)|| 18.2 |
| Sugar (g)|| 4 |
| Carbohydrates (g)|| 108 |
| Water (mL)|| 110 |
| Fibre (g)|| 4 |
| Calories|| 600 |
Boil the fettucine as per manufacturer's instructions. While the pasta is cooking, prepare the ingredients for the sauce.
Fry the chopped onions in the oil in medium/high heat.
Add the green onions.
When the onions are golden, add the shrimp.
After the water from the shrimp reduces, add the red peppers.
Add in the mirin.
Mix the flour and water until you have a homogeneous suspension, and pour into the pot with the sauce ingredients.
Add the flavored cream cheese, the ground black pepper, salt and MSG. Allow to simmer until the pasta is ready.
Strain the pasta, place on a plate, and pour the sauce over the pasta..
Renaldietchef.com is not a diet plan. It is a collection of innovative and delicious recipes
to help you
attain the personalized nutritional goals set by your doctor and your renal dietitian.