Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.—Julie Berger, Chandler, Arizona
Tomato Shrimp Fettuccine
Tomato Shrimp Fettuccine
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 6 ounces uncooked fettuccine
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup white wine or additional reduced-sodium chicken broth
- 3 tablespoons lemon juice
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 plum tomatoes, seeded and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup minced fresh basil
Directions
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
- Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Nutrition Facts
1-1/4 cups: 315 calories, 6g fat (1g saturated fat), 138mg cholesterol, 519mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
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