Tomato-Basil Shrimp Fettuccine
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Tomato-Basil Shrimp Fettuccine

Prep: 15 minutes
Cook: 25 minutes • Serves: 6

2 packages (9 ounces each) refrigerated fettuccine
4 garlic cloves, minced
1/4 cup olive oil
1 can (28 ounces) peeled whole Italian plum tomatoes, drained and chopped
1 cup dry white wine
1 pound raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
2 tablespoons chopped fresh basil plus additional for serving
1 teaspoon fresh ground black pepper plus additional for serving
1/4 cup shredded Parmesan cheese (optional)

1. Heat large saucepot of salted water to a boil over high heat. Add pasta and cook as label directs; reserve 1/2 cup pasta water, drain and return to saucepot.

2. In large skillet, cook garlic and oil over medium heat 1 minute or until fragrant. Add tomatoes; cook 15 minutes or until tomatoes start to fall apart, stirring occasionally. Add wine; heat to a simmer. Add shrimp, basil, pepper and reserved cooking water; cover and cook 6 minutes or until shrimp turn opaque throughout, stirring occasionally. Add tomato-shrimp mixture to saucepot with pasta; toss. Makes about 12 cups.

3. Serve pasta topped with basil, pepper and cheese, if desired.

Approximate nutritional values per serving (2 cups):
477 Calories, 12g Fat (2g Saturated), 184mg Cholesterol,
775mg Sodium, 55g Carbohydrates, 5g Fiber, 24g Protein