Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. —Cathy Carroll of Grayson, Louisiana
- 8 ounces uncooked fettuccine
- 1/2 cup chopped onion
- 1/4 cup each chopped sweet yellow and red pepper
- 1 to 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 can (12 ounces) fat-free evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1 pound uncooked shrimp, peeled and deveined
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat. Yield: 6 servings.
Originally published as Basil Shrimp Fettuccine in Light & Tasty February/March 2001, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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