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Thursday, August 10, 2017

Shrimp Fettuccine with No-Cook Tomato Sauce Recipe



Dressing pasta doesn’t get any easier than this. Chopped tomatoes and fresh basil come together in a light sauce that’s great with almost anything you decide to add to it--in this case, shrimp. —Sally Stiefvater, Pelham, New York




Ingredients

  • 5 medium tomatoes (about 1-1/2 pounds), chopped
  • 4 green onions, chopped
  • 1/4 cup snipped fresh basil
  • 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 package (16 ounces) fettuccine
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • Grated Parmesan cheese, optional

Directions

In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally.
Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce.
Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with cheese if desired. Yield: 6 servings.
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