This shrimp fettuccine in white wine tomato sauce features fire roasted tomatoes and a hint of oregano, making it a refreshing change of pace. Plus, it's ready in under 30 minutes.
- 12 ounces fettuccine pasta
- 2 tablespoon olive oil
- 3 garlic cloves (minced)
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 pound peeled and deveined large shrimp (31/40 count)
- 1/2 cup dry white wine
- 1 15- ounce can fire-roasted diced tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
Cooking pasta according to package directions for al dente in a large pot of salted, boiling water. Drain when ready.
In a large skillet or frying pan, heat olive oil to medium-high. Add garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add shrimp and sauté until pink on both sides, flipping shrimp once, about 2 minutes.
Add wine, tomatoes and oregano. Reduce heat and simmer until pasta is ready, about 5 minutes.
Add drained pasta to skillet and toss to evenly coat pasta with sauce.
Top with fresh parsley before serving.
Calories: 350kcal Carbohydrates: 46g Protein: 19g Fat: 8g Trans Fat: 0.04g Cholesterol: 143mg Sodium: 560mg Fiber: 3g Sugar: 3g Vitamin C: 5mg