Spicy Shrimp and Fettuccine

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Rate the RecipeRead Reviews (29)
This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.)

Yield: 4 servings
Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Nutritional Information
Calories:
414 (19% from fat)
Fat:
8.7g (sat 2.5g,mono 3.5g,poly 1.3g)
Protein:
34.1g
Carbohydrate:
49.4g
Fiber:
3.3g
Cholesterol:
180mg
Iron:
5.1mg
Sodium:
494mg
Calcium:
153mg
Lia Huber, Cooking Light, OCTOBER 2007

Comments

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