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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Succulent shrimp simmered in a spicy tomato sauce served over pasta to capture all the sauce. Ingredients:
8 ounces dry fettuccini, uncooked |
1 pound large shrimp, peeled and deveined |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon kosher salt |
3 tablespoons virgin olive oil |
1 cup chopped yellow onion |
1 (14.5 ounce) can hunt’s® diced tomatoes with basil, garlic and oregano, undrained |
1 cup dry white wine (such as pinot blanc or chardonnay) |
1 clove garlic, minced |
1/4 cup chopped fresh flat leaf parsley |
Directions:
1. Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
2. Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. Remove from pan; keep warm.
3. Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft. Add undrained tomatoes, wine and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through.
4. Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.
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