- 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
- 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
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.
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.