Wednesday, November 7, 2012

Spicy Shrimp and Fettuccine

This reminded us of a creamy Spicy Clams in Red Sauce except with Shrimp.  It was good.  It looked easy.  I would have it again.  It wasn't as good as a left-over, but it is seafood and I don't like seafood as left-overs.  Still I would have again.

We had with a salad.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. 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.)

Yield: 4 servings

8 ounces uncooked fettuccine
Photo by: Becky Luigart-Stayner;
Leigh Ann Ross
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)
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

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.

Nutritional Information
Calories: 414; Calories from fat: 19%; Fat: 8.7g; Saturated fat: 2.5g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.3g; Protein: 34.1g; Carbohydrate: 49.4g; Fiber: 3.3g; Cholesterol: 180mg; Iron: 5.1mg; Sodium: 494mg; Calcium: 153mg

Cooking Light OCTOBER 2007

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