Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet shrimp is ideal for spicy dishes like this. If you want just a light lick of heat, use 1/4 teaspoon red pepper. If you prefer more fire, go for 1/2 teaspoon (or more).

David Bonom
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.

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  • Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate.

  • Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, and crushed red pepper; cook 3 minutes or until vegetables are slightly softened, stirring occasionally. Add wine; cook 1 minute. Stir in tomatoes and remaining 1/4 teaspoon salt; cook 5 minutes or until slightly thickened, stirring occasionally. Stir in shrimp and cheese; cook 30 seconds or until thoroughly heated. Remove from heat; stir in basil and lemon juice. Place about 1 cup pasta in each of 4 bowls; divide shrimp mixture evenly over pasta.

Nutrition Facts

415 calories; fat 10g; saturated fat 2.2g; mono fat 5.1g; poly fat 1g; protein 23g; carbohydrates 57g; fiber 5g; cholesterol 119mg; iron 4mg; sodium 549mg; calcium 147mg.
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