Rating: 4.5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 17

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.

Lia Huber
Recipe by Cooking Light October 2007

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Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to the package directions, omitting salt and fat. Drain.

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  • 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.

Chef'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.

Nutrition Facts

414 calories; calories from fat 19%; fat 8.7g; saturated fat 2.5g; mono fat 3.5g; poly fat 1.3g; protein 34.1g; carbohydrates 49.4g; fiber 3.3g; cholesterol 180mg; iron 5.1mg; sodium 494mg; calcium 153mg.
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