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Spicy Shrimp and Fettuccine

Becky Luigart-Stayner; Leigh Ann Ross
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. Cook pasta according to the package directions, omitting salt and fat. Drain.

  2. 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.

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

Cook's Notes

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.