Spicy Tomato Shrimp Fettuccine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Pasta gets a kick from red pepper flakes in this arrabbiata-style dish featuring shrimp, garlic and basil served in a tomato sauce. âTrisha Kruse, Eagle, Idaho Ingredients:
9 ounces uncooked whole wheat fettuccine |
4 garlic cloves, minced |
3 tablespoons olive oil |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
2 cups reduced-sodium tomato juice |
1/2 cup tomato sauce |
1/2 to 1 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 teaspoons cornstarch |
1/4 cup white wine or reduced-sodium chicken broth |
2 tablespoons minced fresh basil |
Directions:
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened.
3. Drain fettuccine; stir into skillet. Sprinkle with basil just before serving. Yield: 6 servings.
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