Spicy Tomato Shrimp Fettuccine Recipe

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Spicy Tomato Shrimp Fettuccine Recipe
Spicy Tomato Shrimp Fettuccine Recipe photo by Taste of Home
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Spicy Tomato Shrimp Fettuccine Recipe

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5 2 3
Publisher Photo
Pasta gets a kick from red pepper flakes in this arrabbiata-style dish featuring shrimp, garlic and basil served in a tomato sauce. —Trisha Kruse, Eagle, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 9 ounces uncooked whole wheat fettuccine
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 2 cups reduced-sodium tomato juice
  • 1/2 cup tomato sauce
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons minced fresh basil

Directions

Cook fettuccine according to package directions.
Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened.
Drain fettuccine; stir into skillet. Sprinkle with basil just before serving. Yield: 6 servings.
Originally published as Spicy Shrimp Fettuccine in Healthy Cooking October/November 2010, p46

Nutritional Facts

1-1/3 cup: 348 calories, 9g fat (1g saturated fat), 138mg cholesterol, 374mg sodium, 38g carbohydrate (4g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 9 ounces uncooked whole wheat fettuccine
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 2 cups reduced-sodium tomato juice
  • 1/2 cup tomato sauce
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons minced fresh basil
  1. Cook fettuccine according to package directions.
  2. Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened.
  3. Drain fettuccine; stir into skillet. Sprinkle with basil just before serving. Yield: 6 servings.
Originally published as Spicy Shrimp Fettuccine in Healthy Cooking October/November 2010, p46

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VPearson User ID: 1919439 189161
Reviewed May. 4, 2014

"Everyone loved this! I used Campanelle noodles (like mini lasagna noodles - can find them at Target) and I added about 1/2 cup grated Parmesan cheese. Tasted great!"

MY REVIEW
idalagreca User ID: 6546828 111690
Reviewed Mar. 26, 2012

"Delicious! This recipe was very easy and family says make again."

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