Spicy Tomato Shrimp Fettuccine Recipe photo by Taste of Home
Spicy Tomato Shrimp Fettuccine
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6 servings.
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
Ingredients
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9 ounces uncooked whole wheat fettuccine
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4 garlic cloves, minced
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3 tablespoons olive oil
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1-1/2 pounds uncooked medium shrimp, peeled and deveined
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2 cups reduced-sodium tomato juice
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1/2 cup tomato sauce
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1/2 to 1 teaspoon crushed red pepper flakes
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1/4 teaspoon salt
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1/4 teaspoon pepper
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4 teaspoons cornstarch
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1/4 cup white wine or reduced-sodium chicken broth
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2 tablespoons minced fresh basil
Directions
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1.
Cook fettuccine according to package directions.
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2.
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.
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3.
Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.
Nutrition Facts
1-1/3 cups: 348 calories, 9g fat (1g saturated fat), 138mg cholesterol, 374mg sodium, 38g carbohydrate (4g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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