(Red) Meatless Monday = Garlic - Basil Shrimp

To hear what (Red) Meatless Monday's is all about click HERE.

Quick reminder of the rules...
1. NO RED MEAT
Anything else goes!

As I mentioned, I'm on a quest to mix things up a bit in the kitchen.
Trying a new recipe once a week is my #1 New Years Resolution.

Let's do this!

I found this recipe in this months Better Homes and Gardens Magazine.
I'd been wanting to make something like this for a long time
because my husband LOVES shrimp!

Here's what you'll need

Fettuccini
2 Tbsp. olive oil
1 1/4 frozen large shrimp (thawed, peeled & devained)
3 cloves garlic, minced
1/8 tsp. crushed red pepper flakes
3/4 c. dry white wine
1 1/2 c. grape tomatoes, halved
1/4 c. finely chopped fresh basil
Salt and freshly ground black pepper

1. Cook pasta according to package directions;drain and keep warm.

2. Meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp; cook 4 minutes, turning once, or until cooked through.

With slotted spoon, transfer shrimp to bowl (reserve oil in skillet).

3. Add garlic and red pepper flakes to reserved oil in skillet.

Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1 to 2 minutes, sirring occasionally. Stir in the tomatoes and basil.

Season w/ salt and pepper. Return shrimp to pan and heat through.

Serve over fettuccini. Add grated Parmassen cheese if desired. Makes 4-6 servings.

5 Thumbs up!!

We all loved this and Kimball

even made sure there were left overs so he could have it again.
What???
He never likes eating left overs!

I highly recommend this recipe.
It was quick, healthy, fresh and delicious.
(Note: If you like it spicy, just add more red pepper flakes, I doubled it.
Also, if you'd like to make it healthier, use whole wheat pasta. I didn't per Kimball's request).

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link up here with Mr. Linky.

Also, click HERE for Tasty Tuesday's.
Jen is the guru at meal planning and budgets.
LOVE HER!