Spicy Shrimp and Fettuccine

I had been wanting to try out a cream-based pasta for a long time. As the husband is not really a fan of creamed pasta, I decided to start off with one that has a combination of cream and tomato sauce. And it got a thumbs-up from the husband. :)

Spicy Shrimp and Fettuccine (recipe from : here)
4 servings

Ingredients :

- 8 ounces (1/2 lb) uncooked fettuccine
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 2 cups chopped plum tomato (about 5) (I used cherry tomatoes)
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon tomato paste
- 1 teaspoon dried basil (I used fresh curly parsley)
- 1/2 teaspoon kosher salt
- 1/4 cup freshly grated Parmesan cheese

Directions :

1) Cook pasta according to the package directions. Drain.

2) Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes, sour cream, tomato paste, basil and salt; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

3) Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.