Spicy Shrimp Pasta

Cathy Borden from Bruno's Supermarkets cooks Sauteed Shrimp with Red Pepper Tomato Cream over Fettuccine

FOX6 News at Noon

November 30, 2009

Sauteed Shrimp with Red Pepper Tomato Cream Sauce

Cathy Borden for Bruno's Supermarkets

** I used Cooked Shrimp Frozen Tail on Peeled and Deveined as they were on sale at Bruno's . Use whatever is reasonably priced. If you use raw, add 4 minutes to the cooking time when you add the shrimp to the sauce.

•    1 Pound shrimp
•    2 cans Hunts Fire Roasted Diced Tomatoes
•    2 tbsp tomato paste
•    2 tbsp reduced fat sour cream
•    Olive oil
•    4 cloves garlic minced or 2 teaspoons minced garlic
•    ¾ Package Uncooked Pasta of your choice.
•    ¼ tsp crushed red pepper
•    ¼ teaspoon dried basil or use fresh if you have it.
•    ¼ Cup Grated Parmesan Cheese

Cook Pasta according to directions on box.

In a large dutch oven or Sautee Pan heat 2 tbsp. Olive Oil over low heat. Add crushed red pepper and garlic and cook just until fragrant.
Add tomato paste and cook , stirring for about 1 minute. Add Diced Tomatoes, Salt to taste and dried basil and bring to a boil. Reduce heat to medium and add shrimp continue to cook until all ingredients are heated through. Serve immediately.

Top each serving with a bit of grated parmesan. Enjoy!