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Tomato Shrimp Fettuccine

 Tomato Shrimp Fettuccine
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1-1/4 cup equals 315 calories,

2 of 2

Tomato Shrimp Fettuccine (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 138 mg cholesterol, 519 mg sodium, 38 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.