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Garlic Tomato Shrimp Fettucini

Garlic Tomato Shrimp Fettuccini

5 from 1 vote
572 Calories | 49g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Shrimp:

  • 2 lbs raw shrimp peeled & deveined
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 1/2 tbsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp salt
  • olive oil spray for cooking

For the Sauce:

  • 8 medium Roma tomatoes diced
  • 1 cluster garlic minced
  • 1 tbsp dried basil
  • olive oil spray
  • 2 tsp red pepper flakes adjust to spice preference
  • 1 cup half & half
  • 1/2 cup Parmesan cheese grated

For the Pasta:

  • 8 oz fettuccini

For Garnish:

  • 2 Roma tomatoes diced (store separately for serving)

Instructions
 

Prep the Shrimp:

  • In a large mixing bowl, toss shrimp with paprika, dried basil, onion powder, black pepper, and salt until evenly coated. Set aside while you prepare the rest of the recipe.
    2 lbs raw shrimp, 1 tbsp paprika, 1 tbsp dried basil, 1/2 tbsp onion powder, 1 tsp black pepper, 1/2 tsp salt

Cook the Pasta:

  • Bring a large pot of water to a boil and cook fettuccini according to package instructions. Before draining, reserve about 1 cup of pasta water, then drain and set aside.
    8 oz fettuccini

Cook the Shrimp:

  • Heat a large skillet over medium-high heat and coat with olive oil spray. Add shrimp in a single layer (cook in batches if needed) and sear for 2–3 minutes per side until opaque and lightly golden.
    olive oil spray
  • Remove shrimp from the skillet and set aside.

Build the Garlic Tomato Sauce:

  • Spray the same skillet with olive oil, add diced tomatoes, minced garlic, dried basil, and red pepper flakes. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until the tomatoes break down and become slightly thick and jammy.
    8 medium Roma tomatoes, 1 cluster garlic, 1 tbsp dried basil, olive oil spray, 2 tsp red pepper flakes
  • Reduce heat to medium and stir in the half & half, bringing the mixture to a gentle simmer.
    1 cup half & half
  • Add Parmesan cheese and stir until fully melted and the sauce is smooth and lightly thickened.
    1/2 cup Parmesan cheese

Assemble:

  • Return the cooked shrimp to the skillet and stir to coat in the sauce.
  • Add the cooked fettuccini and toss until everything is evenly combined. If needed, add a splash of reserved pasta water to loosen the sauce and help it cling to the pasta.

Serve:

  • Divide into four meal prep containers. Top with fresh diced tomatoes after reheating for the best texture and flavor.
    2 Roma tomatoes

Nutrition

Calories: 572kcalCarbohydrates: 59gProtein: 49gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 363mgSodium: 1856mgPotassium: 1236mgFiber: 7gSugar: 11gVitamin A: 4110IUVitamin C: 37mgCalcium: 440mgIron: 5mg