Menu
Spicy Tomato Shrimp Fettuccine Spicy Tomato Shrimp Fettuccine
Chicken & Shrimp Fettuccine Chicken & Shrimp Fettuccine
Fettuccine Shrimp Casserole Fettuccine Shrimp Casserole
Spinach Shrimp Fettuccine Spinach Shrimp Fettuccine
Shrimp Fettuccine Alfredo Shrimp Fettuccine Alfredo
Shrimp Alfredo Fettuccine Shrimp Alfredo Fettuccine
Creamy Tomato Shrimp Pasta Creamy Tomato Shrimp Pasta
Tomato 'n' Shrimp Pasta Tomato 'n' Shrimp Pasta
Shrimp with Tomatoes & Feta Shrimp with Tomatoes & Feta
Seafood Fettuccine Seafood Fettuccine
Shrimp Pasta Salad Shrimp Pasta Salad
Spicy Shrimp Fettuccine Alfredo Spicy Shrimp Fettuccine Alfredo
Shrimp & Tortellini in Tomato Cream Shrimp & Tortellini in Tomato Cream
Pasta Salad with Shrimp Pasta Salad with Shrimp
Shrimp Pasta Alfredo Shrimp Pasta Alfredo
Ravioli with Shrimp Tomato Sauce Ravioli with Shrimp Tomato Sauce
Italian Shrimp 'n' Pasta Italian Shrimp 'n' Pasta
Tomato Basil Fettuccine Tomato Basil Fettuccine
Italian Shrimp and Pasta Italian Shrimp and Pasta
Shrimp Macaroni Salad Shrimp Macaroni Salad

Tomato Shrimp Fettuccine

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Sep. 26, 2022
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
Tomato Shrimp Fettuccine
Tomato Shrimp Fettuccine Recipe photo by Taste of Home
Next Recipe

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

  1. Cook fettuccine according to package directions.
  2. 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.
  3. 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.

Nutrition Facts

1-1/4 cups: 315 calories, 6g fat (1g saturated fat), 138mg cholesterol, 519mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.