Spicy Shrimp Pasta with Tomato Cream Sauce
25Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
8 ounces dry fettuccine pasta, uncooked
2 tablespoons Pure Wesson® Canola Oil
3/4 pound peeled and deveined shrimp, thawed if frozen
1/2 teaspoon ground red pepper
1 tablespoon finely chopped garlic
1 can (28 oz each) Hunt's® Diced Tomatoes, drained well
1/2 cup chicken broth
1/2 cup reduced fat cream cheese with chive and onion
Shredded Parmesan cheese, optional
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||3 g||13%|
|Vitamin C||13 mg||22%|
|Vitamin A||730 iu||15%|
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat. Sprinkle shrimp with pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently. Add garlic; cook until garlic is fragrant and shrimp has turned pink. Remove from skillet; set aside.
Add drained tomatoes, broth and cream cheese to skillet. Simmer over medium heat 5 to 7 minutes or until slightly thickened, stirring occasionally until blended. Add pasta and shrimp; toss to coat. Cook 2 minutes more or until hot. Top with Parmesan cheese, if desired.