Spicy Shrimp and Fettuccine

Spicy Shrimp and Fettuccine Recipe
Becky Luigart-Stayner; Leigh Ann Ross
This easy shrimp fettuccine dish is an appealing, affordable option for entertaining. Add more or less red pepper depending on how much heat you prefer.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 414
Caloriesfromfat 19 %
Fat 8.7 g
Satfat 2.5 g
Monofat 3.5 g
Polyfat 1.3 g
Protein 34.1 g
Carbohydrate 49.4 g
Fiber 3.3 g
Cholesterol 180 mg
Iron 5.1 mg
Sodium 494 mg
Calcium 153 mg

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.

Note:

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.)

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lia Huber,

October 2007
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