I am going to start out right away that I am not a big fan of red sauce... I am not so keen on really tomatoey sauces, so I am not completely sure why I made this recipe. I think that the shrimp lured me in and probably the word spicy if I am totally being honest! :) As I started making this recipe I thought to myself - I might need to bust out some snacks after supper tonight, because I am not really going to like this. So, with that being said, I didn't really mind this dish... Now my kids on the other hand - they absolutely loved this!! I mean just look at this face...
It wasn't super spicy, so they liked that and it really didn't turn out as tomatoey as I thought that it was going to. Not a recipe that I will bust out a lot, but maybe for the kids' sake I will give it a go sometime again!
Spicy Shrimp Fettuccine
(recipe found in Taste of Home Healthy Cooking)
9 ounces uncooked whole wheat fettuccine - I used angel hair, just because I love angel hair!
4 aarlic cloves, minced
3 tablespoons olive oil
1 1/2 pounds uncooked medium shrimp, peeled and deveined
2 cups reduced sodium tomato juice
1/2 cup tomato sauce
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cornstarch
1/4 cup white wine or reduced sodium chicken broth
2 tablespoons minced fresh basil
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. in a small bowl, combine cornstarch and wine until smooth; stir into skillet. bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened. Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.