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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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Shrimp Fettuccine with No-Cook Tomato Sauce Recipe

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4.5 8 8
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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
TOTAL TIME: Prep: 25 min. + standing Cook: 5 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 5 min.
MAKES: 6 servings

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

  1. 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.
  2. 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.
  3. Drain fettuccine; 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.


Reviews for Shrimp Fettuccine with No-Cook Tomato Sauce

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
janetlutter User ID: 8360151 250346
Reviewed Jul. 12, 2016

"healthy, attractive, and very tasty. I will definitely make this again!"

MY REVIEW
hwalling User ID: 98494 230753
Reviewed Aug. 5, 2015

"I used store-bought fresh tomato salsa from Festival, to save time and for a recipe for 2. It was more spicy."

MY REVIEW
desmma15 User ID: 3711039 230176
Reviewed Jul. 26, 2015

"Made this with regular spaghetti and mixed heirloom tomatoes; also added a bit more garlic and a small amount of white wine. Delish!"

MY REVIEW
Beloucattoo User ID: 7212653 125609
Reviewed Jul. 21, 2013

"I make this recipe all summer with our garden fresh tomatoes. Soooo good. I like to add a little extra garlic and some toasty bread to go with. One of our summer favs."

MY REVIEW
coletteotx User ID: 196122 123076
Reviewed Aug. 27, 2012

"I felt it was easy and very tasty."

MY REVIEW
ttinker60 User ID: 6437724 123066
Reviewed Jul. 20, 2012

"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."

MY REVIEW
lgaudet User ID: 569953 152835
Reviewed Jul. 18, 2012

"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."

MY REVIEW
demccoy User ID: 4553404 195709
Reviewed Jul. 17, 2012

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

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