Shrimp Vodka Pasta by
TRobinson
Source: Cooking Light
Ingredients
9 ounces refrigerated fettuccine
1 tablespoon olive oil, divided
12 ounces large shrimp, peeled and deveined
3 garlic cloves, thinly sliced
1/3 cup vodka
1 1/3 cups lower-sodium marinara sauce
1/3 cup chopped fresh basil, divided
1/4 cup heavy whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
9
ounces refrigerated fettuccine
1
tablespoon olive oil, divided
12
ounces large shrimp, peeled and deveined
3
garlic cloves, thinly sliced
1/3 cup
vodka
1
1/3 cups lower-sodium marinara sauce
1/3 cup
chopped fresh basil, divided
1/4 cup
heavy whipping cream
1/2
teaspoon kosher salt
1/4
teaspoon black pepper
Instructions
Cook pasta per directions. Drain.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add shrimp; sauté for 4 minutes or until done. Remove shrimp from pan.
Add 1 1/2 teaspoons oil and garlic to pan; sauté 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.
Servings: 4
Serving Size: 1 1/4 cup
Nutrition Information (per serving):
Calories |
427 |
Fat |
12.6 g |
Saturated Fat |
4.9 g |
Cholesterol |
184 mg |
Sodium |
632 mg |
Carbohydrates |
60.1 |
Fiber |
2.4 g |
Protein |
24.6 g |