Spicy Tomato Shrimp Fettuccine

By Addie

Pasta gets a kick from red pepper flakes in this arrabbiata-style dish featuring shrimp, garlic and basil served in a tomato sauce. —Trisha Kruse, Eagle, Idaho

Ingredients

• 9 ounces uncooked fettuccine
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 1/2 pounds uncooked medium shrimp, peeled and deveined
• 2 cups tomato juice
• 1/2 cup tomato sauce
• 1/2-1 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 teaspoons cornstarch
• 1/4 cup white wine or chicken broth
• 2 tablespoons minced fresh basil

Preparation

Step 1

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. Yield: 6 servings.
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REVIEW:

Delicious! This recipe was very easy and family says make again.