Spicy Tomato Shrimp Fettuccine

By carvalhohm

Ingredients

• 9 ounces uncooked whole wheat fettuccine
• 4 garlic 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

Preparation

Step 1

Cook fettuccine according to package directions.

Meanwhile, in large nonstick skillet, saute garlic in oil until tender. Stir in shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to 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.