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Spicy Tomato Shrimp Fettuccine

 Spicy Tomato Shrimp Fettuccine
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
6 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.

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Spicy Tomato Shrimp Fettuccine (continued)

Nutritional Facts: 1-1/3 cups equals 348 calories, 9 g fat (1 g saturated fat), 138 mg cholesterol, 374 mg sodium, 38 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.