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Tomato Shrimp Scampi with Fettucini  

Sauteed shrimp in a lemon and tomato sauce.

Cal: 515 Fat: 18g Carbs: 49g Protein: 34g Fiber: 3g
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Original recipe serves 4


½ 2x 3x Reset

Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  • 2 pounds shrimp ; peeled, deviened, rinsed and patted dry.
  • 8 tablespoons parmesan cheese
  • 16 ounces fettuccine
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 8 cloves garlic ; minced
  • 1 cup white wine
  • 2 cups tomatoes ; plum, chopped
  • 8 tablespoons basil
  • 8 scallions ; chopped
  • In My Kitchen

  • Directions

    Cook fettucini for 8 minutes or until tender but still firm. Drain and keep warm. Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes and cook 5 minutes. Pour in sugar, wime and lemon juice. Simmer for an additional 6 minutes. Add shrimp, scallions and cayenne pepper. Cook until shrimp turn pink and are cooked through, about 3 minutes. Stir in parmesan cheese and basil. Toss with cooked fettucini. Serve immediately.

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