Fettuccine with Shrimp Tomatoes and Basil
Indulge in the vibrant flavors of Italy with this Fettuccine with Shrimp, Tomatoes, and Basil recipe, a quick and elegant dish perfect for busy weeknights or a romantic dinner. Tender fettuccine is tossed in a light, garlicky sauce infused with the sweetness of sautéed cherry tomatoes, the zest of dry white wine, and the brightness of fresh basil. Juicy shrimp, perfectly seared, add a protein-rich, ocean-fresh touch, while a sprinkle of red pepper flakes balances the flavors with a subtle kick. Ready in just 30 minutes, this one-skillet wonder is easy to make and even easier to love. Serve with a generous grating of Parmesan for a creamy finish, and enjoy a restaurant-quality meal that will transport your taste buds to the Amalfi Coast!
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 2 tbsp Olive oil
- 1 lb Shrimp (peeled and deveined)
- 3 Garlic cloves (minced)
- 2 cups Cherry tomatoes (halved)
- 0.5 cup Dry white wine
- 0.5 cup Fresh basil leaves (chopped)
- 0.25 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (grated, optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the fettuccine and set aside.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to break down and release their juices.
Pour in the white wine and bring to a simmer. Cook for 2-3 minutes to allow the alcohol to evaporate and the sauce to reduce slightly.
Return the shrimp to the skillet, along with the chopped basil, crushed red pepper flakes, salt, and black pepper. Stir to combine and cook for 1 minute to warm through.
Add the cooked fettuccine to the skillet and toss to coat in the sauce. If the pasta looks too dry, add a splash of the reserved pasta cooking water to loosen it.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 5073 mg | 221% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.8 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1709 mg | 131% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
