Print Options

Back to Shrimp Fettuccine with No-Cook Tomato Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Shrimp Fettuccine with No-Cook Tomato Sauce

 Shrimp Fettuccine with No-Cook Tomato Sauce
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
6 ServingsPrep: 25 min. + standing Cook: 5 min.


  • 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


  • 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 fettuccine; transfer to a platter. Top with sauce; sprinkle
  • with cheese if desired. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

2 of 2

Shrimp Fettuccine with No-Cook Tomato Sauce (continued)

Wine (continued)