Tomato Shrimp Fettuccine Recipe

Tomato Shrimp Fettuccine Recipe photo by Taste of Home

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Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.—Julie Berger, Chandler, Arizona

This recipe is:

Quick

Diabetic Friendly

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Tomato Shrimp Fettuccine Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

6 ounces uncooked fettuccine
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 pound uncooked medium shrimp, peeled and deveined
3 plum tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh basil

Directions

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture. Yield: 4 servings.

Nutritional Facts 1-1/4 cup equals 315 calories, 6 g fat (1 g saturated fat), 138 mg cholesterol, 519 mg sodium, 38 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Originally published as Tomato Shrimp Fettuccine in Taste of Home Christmas Annual Annual 2011, p79