Spicy Shrimp Tomato Fettuccine

Mrs J suggested shrimp and pasta for dinner tonight.  Sounded great to me so I Googled shrimp + spicy+ fettuccine.  The spicy because I had some red chili flavored pasta I was itching to use. Quickly turned up this recipe, it looked good and I had everything but the fresh tomatoes.  I did have some diced tomatoes in a can, and some dried tomatoes in olive oil, and some tomato pesto that seemed like a good fit for the recipe.  I gave it a go.

I probably had more than a pound of shrimp, not a problem!  I used 2 cans of the tomato bits, drained.  Came to 2 cups plus.  I doubled the sour cream and the pepper flakes, and the garlic.  Not in the recipe as written, I added a good dollop of the pesto, maybe 4-5 tablespoons, and some of the dried tomatoes that I soaked for a while in warm water and then coarsely chopped.  I’ll guess those at 1/2 cup or so.  As it turned out I could have used more of the dried and less of the canned.  2 cups of the dried and 1/2 cup of the canned would have been killer.  I asked Mrs J during the meal if she could tell that this was a “spicy” recipe and she said well sorta but not very.  I think more red pepper flakes would work fine in this.

Enjoy!

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