- 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) *I just use a can of diced tomatoes
- 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
Preparation
- 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.
*If you don't want it to be spicy you can just omit the red pepper flakes.
No comments:
Post a Comment