Creamy Tomato Shrimp Fettucine
Serve with a Green Salad

Serves 4

8 ounces uncooked fettuccine
1 tablespoon olive oil
1/4 to 1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 tablespoon fresh basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Cook pasta according to the package directions, omitting salt and fat. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Per Serving: 413 Calories; 8g Fat (18.0% calories from fat); 2g Saturated Fat; 33g Protein; 50g Carbohydrate; 3g Dietary Fiber; 177mg Cholesterol; 543mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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