Thursday, May 28, 2009

Spicy Shrimp & Fettuccine

Super quick, super easy, and definitely very yummy. I used some frozen shrimp that I thawed before cooking, and the whole thing came together quickly. This will be added into the rotation for good quick meals to have on nights I work late (like every day this week)!


Spicy Shrimp & Fettuccine
CL, October 2007

Total cost: $8.30/Cost per serving: $2.08. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Basil from an herb garden is even more economical, and fresh basil from farmers' markets can also be a good buy. Frozen or previously frozen shrimp is often on sale at supermarkets. This dish is an appealing, affordable option for entertaining.

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 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 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.

Yield: 4 servings

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