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
Reviews
Healthy, attractive, and very tasty. I will definitely make this again!
I used store-bought fresh tomato salsa from Festival, to save time and for a recipe for 2. It was more spicy.
Made this with regular spaghetti and mixed heirloom tomatoes; also added a bit more garlic and a small amount of white wine. Delish!
I make this recipe all summer with our garden fresh tomatoes. Soooo good. I like to add a little extra garlic and some toasty bread to go with. One of our summer favs.
I felt it was easy and very tasty.
I nervously made this recipe for my meat and potatoes husband but he loved it - added a little more garlic and basil since my family loves that. I let the sauce marinate for about an hour too which I think melded the flavors wonderfully. I would definitely make it again.
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My family did not like this recipe at all. The shrimp had no flavor because it wasn't cooked in a sauce, the fettucine was dry and cooled off quickly because the sauce is at room temperature. The next day I made an alfredo sauce to try and make this recipe more palatable.
No changes to his recipe...this is delicious! My husband and son really enjoyed it. I will definitely make it again.