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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
  • Total Time
    Prep: 25 min. + standing Cook: 5 min.
  • Makes
    6 servings


  • 5 medium tomatoes (about 1-1/2 pounds), chopped
  • 4 green onions, chopped
  • 1/4 cup snipped fresh basil
  • 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 package (16 ounces) fettuccine
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • Grated Parmesan cheese, optional


  • In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally.
  • Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce.
  • Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with cheese if desired.
Nutrition Facts
1-1/2 cups: 543 calories, 13g fat (2g saturated fat), 138mg cholesterol, 190mg sodium, 77g carbohydrate (18g sugars, 10g fiber), 34g protein.

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Average Rating:
  • janetlutter
    Jul 12, 2016

    Healthy, attractive, and very tasty. I will definitely make this again!

  • hwalling
    Aug 5, 2015

    I used store-bought fresh tomato salsa from Festival, to save time and for a recipe for 2. It was more spicy.

  • desmma15
    Jul 26, 2015

    Made this with regular spaghetti and mixed heirloom tomatoes; also added a bit more garlic and a small amount of white wine. Delish!

  • Beloucattoo
    Jul 21, 2013

    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.

  • coletteotx
    Aug 27, 2012

    I felt it was easy and very tasty.

  • ttinker60
    Jul 20, 2012

    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.

  • lindajjensen
    Jul 19, 2012

    No comment left

  • lgaudet
    Jul 18, 2012

    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.

  • demccoy
    Jul 17, 2012

    No changes to his recipe...this is delicious! My husband and son really enjoyed it. I will definitely make it again.