Spicy Shrimp Pasta with Tomato Cream Sauce
Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
8 ounces dry fettuccine pasta, uncooked
2 tablespoons canola oil
3/4 pound peeled and deveined shrimp, thawed if frozen
1/2 teaspoon ground red pepper
1 tablespoon finely chopped garlic
1 can (28 oz each) Hunt's® Diced Tomatoes, drained well
1/2 cup chicken broth
1/2 cup reduced fat cream cheese with chive and onion
Shredded Parmesan cheese, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 98 mg | 10% |
Carbohydrate | 37 g | 12% |
Cholesterol | 102 mg | 34% |
Total Fat | 10 g | 15% |
Iron | 2 mg | 13% |
Calories | 320 kcal | 16% |
Sodium | 716 mg | 30% |
Protein | 19 g | 38% |
Saturated Fat | 3 g | 14% |
Sugars | 4 g | 0 |
Vitamin C | 13 mg | 22% |
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat. Sprinkle shrimp with pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently. Add garlic; cook until garlic is fragrant and shrimp has turned pink. Remove from skillet; set aside.
Add drained tomatoes, broth and cream cheese to skillet. Simmer over medium heat 5 to 7 minutes or until slightly thickened, stirring occasionally until blended. Add pasta and shrimp; toss to coat. Cook 2 minutes more or until hot. Top with Parmesan cheese, if desired.
Spicy Shrimp Pasta with Tomato Cream Sauce