ounces dried whole wheat or plain fettuccini
tablespoons olive oil
pounds frozen large shrimp (20 to 25 per pound), thawed, peeled, and deveined
cloves garlic, minced
teaspoon crushed red pepper flakes
cup dry white wine
cups grape tomatoes, halved
cup finely chopped fresh basil
Salt and freshly ground black pepper
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp; cook 4 minutes, turning once, or until cooked through. With slotted spoon, transfer shrimp to bowl (reserve oil in skillet).
- Add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1 to 2 minutes, stirring occasionally. Stir in the tomatoes and basil. Season with salt and pepper. Return shrimp to pan and heat through. Serve with fettuccini. Makes 4 servings.
Nutrition Facts(Garlic-Basil Shrimp)
- Per serving:
- 420 kcal cal.,
- 10 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 215 mg chol.,
- 216 mg sodium,
- 37 g carb.,
- 3 g fiber,
- 4 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet