We really liked this, just spicy enough and pretty simple. Will definitely make again!
Spicy Shrimp and Fettuccine
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- Calories: 414
- Calories from fat: 19%
- Fat: 8.7g
- Saturated fat: 2.5g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.3g
- Protein: 34.1g
- Carbohydrate: 49.4g
- Fiber: 3.3g
- Cholesterol: 180mg
- Iron: 5.1mg
- Sodium: 494mg
- Calcium: 153mg
- 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
- 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.
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