Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tomato Shrimp Scampi With Fettuccine
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- #103270
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 ounces fettuccine pasta
1/4 cup olive oil
4 cloves garlic, minced
2 cups plum tomatoes, chopped
1/2 cup vermouth or white cooking wine
1/4 cup lemon juice from concentrate
1/2 teaspoon sugar
4 scallions, chopped
1 pound shrimp, peeled and deveined, rinsed, patted dry
1/8 teaspoon red pepper flakes
4 tablespoons basil
4 tablespoons Parmesan cheese
directions
Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
Pour in vermouth or white wine, lemon juice, and sugar. Simmer 6 minutes.
Add scallions, shrimp, and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes. Stir in basil and Parmesan cheese.
Toss with cooked fettuccine; serve immediately in shallow bowls.
added by
caviar
nutrition data
563 calories, 18 grams fat, 56 grams carbohydrates, 34 grams protein per serving.
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reviews & comments
September 25, 2010
This is delicious! I cut the recipe out from a ReaLemon ad in 2003, but misplaced it. I'm so happy to have found it.