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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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.