8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4Â garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2Â tablespoons 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.
4 comments
Hi Erika,
I was wondering why you don’t give nutrition information for your recipes. Thanks.
The websites that offer that kind of information have a plugin that cost somewhere upwards of $25,000… or they have the kinds of labs that do those kinds of tests.
Lots of blogs that offer up recipes don’t pair it with the nutrition information. Mine just happens to be one of ’em. Hope that helps. 🙂
If you’re concerned about nutrition information and you’re cooking the meal yourself, there should be nutrition information on the labels of the pasta, olive oil, sour cream, and parmesan. All of the other ingredients you can easily find nutrition info for, so it shouldn’t be difficult to determine what is in this meal or any other you fix. Being able to do this on my own has become a valuable tool in my health journey.
I’m adding this recipe to my arsenal. It sounds delish!
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