- 1 16 oz Hodgson Mill Whole Wheat Fettuccine, See Notes
- 1/4 - 3/4 tsp crushed red pepper, to taste
- 4-6 garlic cloves, minced
- 25 oz chopped tomatoes, about 5 Roma tomatoes, or 2 cans, or one box such as Pomi
- 1 Tbsp tomato paste
- 16 oz shrimp, peeled, deveined and defrosted if frozen
- 1/4-3/4 tsp basil, or 4 Tlsp chopped Fresh Basil
- 1/4 tsp black pepper
- 3 Tbsp sour cream
- 1/4 tsp kosher salt
- 1/4 cup Parmesan cheese, optional
Bring a large pot of water to boil and add salt if desired. Cook fettuccine according to package directions. Drain, cover and keep warm.
In a large saucepan over medium-low heat, heat olive oil and sauté minced garlic andred pepper flakes for one minute, until sizzling and fragrant.
Add raw shrimp (defrosted if frozen) and sauté until springy and opaque, about 3-4 minutes. (If you are using pre-cooked shrimp, you can skip this step, and just add the cooked shrimp with the rest of the ingredients, below.)
Add chopped tomatoes, tomato paste, basil and salt and bring sauce to gentle boil for 1 minute. Reduce to simmer for 3-5 more minutes to let some water escape. Add sour cream, stir until combined, and turn off heat. Serve immediately, or cover and keep warm.
To serve, put 1/2 cup of fettuccine in a bowl and spoon sauce and shrimp over the top. Garnish with fresh basil and top with 1 tablespoon parmesan (if desired).
Notes: Keeps 1-2 days with pasta and sauce mixed and kept in sealed container in fridge. Reheat gently in microwave or on stovetop – shrimp will become tougher if overcooked. Substitutions: Can also use Hodgson Mill Organic Whole Wheat Fettuccine with Milled Flaxseed or Hodgson Mill Gluten-Free Brown Rice Linguine with Golden Milled Flaxseed.
Serves 3-4 as a main dish.
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