Tomato Shrimp Fettuccine
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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6 ounces uncooked fettuccine
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1 medium onion, chopped
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1 tablespoon olive oil
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3 garlic cloves, minced
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1/2 cup reduced-sodium chicken broth
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1/2 cup white wine or additional reduced-sodium chicken broth
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3 tablespoons lemon juice
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1 pound uncooked medium shrimp, peeled and deveined
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3 plum tomatoes, seeded and chopped
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1/4 cup minced fresh basil
Directions
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1.
Cook fettuccine according to package directions.
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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.
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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.
Nutrition 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.
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