![Spicy Shrimp Fettuccine with Garlic and Tomatoes](https://cdn.statically.io/img/www.allrecipes.com/thmb/X3rNcdXFlgQr7sYsecbWuJeURMY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Spicy-Shrimp-Fettuccine-with-Garlic-and-Tomatoes-4x3-1-2000-07113e3fbf90478e8e8f0cc54f6e333a.jpg)
Ingredients
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4 ounces dry fettuccine pasta
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4 tablespoons extra-virgin olive oil
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1 onion, finely chopped
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1 rib celery, chopped
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3 cloves garlic, finely chopped
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2 chile peppers, seeded and diced
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¾ pound large uncooked shrimp
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4 large tomatoes, chopped into small pieces
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1 bunch fresh parsley, chopped
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1 lemon, juiced
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½ teaspoon white sugar
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sea salt and freshly ground pepper
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
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Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
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Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
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Drain fettucine and toss with shrimp mixture.
Nutrition Facts (per serving)
718 | Calories |
31g | Fat |
76g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 718 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 5g | 23% |
Cholesterol 258mg | 86% |
Sodium 528mg | 23% |
Total Carbohydrate 76g | 27% |
Dietary Fiber 12g | 43% |
Total Sugars 18g | |
Protein 42g | 84% |
Vitamin C 246mg | 274% |
Calcium 216mg | 17% |
Iron 12mg | 64% |
Potassium 1789mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.