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Shrimp Fettuccine with No-Cook Tomato Sauce Recipe

Shrimp Fettuccine with No-Cook Tomato Sauce Recipe photo by Taste of Home

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Dressing pasta doesn’t get any easier than this. Chopped tomatoes and fresh basil come together in a light sauce that’s great with almost anything you decide to add to it--in this case, shrimp. —Sally Stiefvater, Pelham, New York

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Shrimp Fettuccine with No-Cook Tomato Sauce Recipe

Prep: 25 min. + standing Cook: 5 min.

Yield: 6 Servings

25 5 30

Ingredients

5 medium tomatoes (about 1-1/2 pounds), chopped
4 green onions, chopped
1/4 cup snipped fresh basil
2 garlic cloves, minced
4 tablespoons olive oil, divided
Salt and pepper to taste
1 package (16 ounces) fettuccine
1-1/2 pounds uncooked medium shrimp, peeled and deveined
Grated Parmesan cheese, optional

Directions

In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally.
Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce.
Drain fettucine; transfer to a platter. Top with sauce; sprinkle with cheese if desired. Yield: 6 servings.

Originally published as Shrimp Fettuccine with No-Cook Tomato Sauce in Taste of Home August/September 2012, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Shrimp Fettuccine with No-Cook Tomato Sauce

Shrimp Fettuccine with No-Cook Tomato Sauce

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Reviewed on Aug. 27, 2012 by coletteotx

I felt it was easy and very tasty.

Reviewed on Jul. 20, 2012 by ttinker60

I nervously made this recipe for my meat and potatoes husband but he loved it - added a little more garlic and basil since my family loves that. I let the sauce marinate for about an hour too which I think melded the flavors wonderfully. I would definitely make it again.

Reviewed on Jul. 18, 2012 by lgaudet

My family did not like this recipe at all. The shrimp had no flavor because it wasn't cooked in a sauce, the fettucine was dry and cooled off quickly because the sauce is at room temperature. The next day I made an alfredo sauce to try and make this recipe more palatable.

Reviewed on Jul. 17, 2012 by demccoy

No changes to his recipe...this is delicious! My husband and son really enjoyed it. I will definitely make it again.