One day I was scouring myrecipes.com for some healthy dishes. I came across this recipe featured in Cooking Light magazine. I love spicy, I love pasta, and I love shrimp, so I had to give this one a shot.
I made a few changes based on the ingredients I had on hand, and in the end it was great, a definite make-again dish, except I solemnly vow here and now to NEVER BUY FROZEN COOKED SHRIMP AGAIN! Ugh, NAAAAASTY! Anyway, I'll probably just stick to frozen raw shrimp from now on.
I also halved the recipe, but made the sauce as stated because I like a lot of sauce with my pasta.
SPICY SHRIMP and FETTUCCINI
Source: Cooking Light, October 2007
8 oz. fettuccini (I used 4 oz of whole grain fettuccini for 2 servings)
1 Tbsp EVOO
1/2 tsp crushed red pepper
4 garlic cloves, minced
1 lb. large shrimp, peeled and deveined (I used 1/2 lb. of some nasty cooked frozen shrimp, yuck)
2 cups chopped plum tomatoes (I used a 14.5 oz. can of diced roma tomatoes)
2 Tbsp reduced-fat sour cream (I omitted as I had none on hand)
1 Tbsp tomato paste (I reduced to 1 tsp)
1 tsp dried basil
1/2 tsp kosher salt
1/4 cup freshly grated parmesan cheese
1. Boil water and cook pasta according to package directions. Drain.
2. Heat oil in pan. Add garlic and crushed red pepper and saute 1 minute.
3. Add shrimp; saute 1 minute.
4. Add tomatoes, sour cream, tomato paste, basil and salt. Bring to a boil, reduce heat and simmer 5 minutes.
5. Stir in pasta and cook 1 minute or until heated through.
6. Plate and top with parmesan cheese.