Wednesday, November 18, 2009

Spicy Shrimp and Fettucine (from Cooking Light)

Another one from Cooking Light that Brandon and I tried. Very good!

8 ounces uncooked fettuccine (I actually used whole wheat linguine)
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped Roma tomatoes (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese

Cook pasta. 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 pasta mixture on plates; top each serving with 1 tablespoon cheese. Serve immediately.

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