Ingredients for Fettuccine With Shrimp Tomatoes And Basil
- 1 pound fettuccine pasta
- Olive Oil
- 1 pound large shrimp, peeled and deveined
- 1 pint cherry or grape tomatoes, coarsely chopped
- Fresh Basil
- Black Olives
- Garlic Cloves
- Salt And Pepper
- 1/2 cup grated Parmesan cheese, for serving
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How to Make Fettuccine With Shrimp Tomatoes And Basil
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions, usually 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- While pasta cooks, peel and devein the shrimp.
- Coarsely chop the tomatoes and mince the garlic. Roughly chop the basil.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add minced garlic to the skillet and cook for 30 seconds, until fragrant.
- Add chopped tomatoes, olives, and basil to the skillet. Season with salt and pepper. Cook for 2-3 minutes, until tomatoes soften slightly.
- Return shrimp to the skillet and toss to combine with the tomato mixture.
- Add the cooked fettuccine to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
- Serve immediately, topped with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
27g
Fat
27g
Carbs
30g
