Spicy Shrimp and Fettuccine

September 2008

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 tablespoon reduced-fat 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 direction, omitting salt
and fat.  Drain.
Heat oil in a Dutch over 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 teaspoon cheese.  Serve immediately.

 

 

 

 

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