Spicy Shrimp Pasta with Tomato Cream Sauce

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A better for you version - spicy shrimp pasta in a cream sauce with diced tomatoes and chive flavored cream cheese

  • 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
  1. Cook pasta according to package directions.
  2. 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.
  3. 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.
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Nutrition Information
Calories: 320 View complete nutrition information
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