Ingredients for Tomato Shrimp Scampi With Fettuccine
- 1 pound fettuccine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Plum Tomatoes
- White Wine
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
- 2 tablespoons chopped fresh scallions
- 1 pound shrimp (peeled and deveined)
- Pinch of red pepper flakes
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tomato Shrimp Scampi With Fettuccine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tomato Shrimp Scampi With Fettuccine
- Cook 1 pound fettuccine according to package directions, about 8 minutes, until tender but still firm.
- Drain the fettuccine well and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, mince 4 cloves of garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and saute for 2 minutes, until fragrant.
- Add 1 (28-ounce) can of crushed tomatoes, 1/2 teaspoon of sugar, salt and pepper to taste. Stir well.
- Cook for 5 minutes, stirring occasionally.
- Pour in 1/4 cup of dry white cooking wine and 2 tablespoons of lemon juice. Stir well.
- Reduce the heat to low and simmer for 6 minutes, allowing the sauce to thicken slightly.
- Add 1 pound of shrimp (peeled and deveined), 2 tablespoons of chopped fresh scallions, and a pinch of red pepper flakes.
- Cook until the shrimp turn pink and are cooked through, about 3 minutes.
- Stir in 1/4 cup of chopped fresh basil and 1/4 cup of grated Parmesan cheese.
- Add the cooked fettuccine to the skillet and toss gently to combine. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra basil and Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
19g
Fat
18g
Carbs
16g
