Home Recipes Spicy Shrimp and Fettuccine

Spicy Shrimp and Fettuccine

by Erika Nicole Kendall

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)
2  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.

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4 comments

Emily December 23, 2010 - 7:42 PM

Hi Erika,

I was wondering why you don’t give nutrition information for your recipes. Thanks.

Erika December 23, 2010 - 7:45 PM

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. 🙂

Kade June 16, 2012 - 3:36 PM

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.

Kade June 16, 2012 - 3:39 PM

I’m adding this recipe to my arsenal. It sounds delish!

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