Tomato Shrimp Fettuccine Recipe

5 1 2
Tomato Shrimp Fettuccine Recipe
Tomato Shrimp Fettuccine Recipe photo by Taste of Home
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Tomato Shrimp Fettuccine Recipe

Read Reviews
5 1 2
Publisher Photo
Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.—Julie Berger, Chandler, Arizona
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked fettuccine
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 plum tomatoes, seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup minced fresh basil

Directions

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture. Yield: 4 servings.
Originally published as Tomato Shrimp Fettuccine in Taste of Home Christmas Annual Annual 2011, p79

Nutritional Facts

1-1/4 cups: 315 calories, 6g fat (1g saturated fat), 138mg cholesterol, 519mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

  • 6 ounces uncooked fettuccine
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 plum tomatoes, seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup minced fresh basil
  1. Cook fettuccine according to package directions.
  2. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
  3. Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture. Yield: 4 servings.
Originally published as Tomato Shrimp Fettuccine in Taste of Home Christmas Annual Annual 2011, p79

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daduk User ID: 1648289 132701
Reviewed Jun. 3, 2013

"This dish was an absolute hit at my house. Full of flavor and on the table in no time. Only change I made was to use minced dried basil (its what I had on hand) and I added a bag of spinach I had prepared in the microwave. Will definitely make this again."

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