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Tomato-Garlic Shrimp Pasta

Category: Pastas & Rice
Servings: 4
Prep + Cooking Time: 30 Minutes

Ingredients: (Conversion Chart)

  • 8 ounces fettuccine
  • cup chicken broth, divided
  • teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 pound large shrimp, peeled and deveined
  • 1 zucchini, halved lengthwise and cut into -inch thick slices
  • 3 tomatoes, sliced
  • teaspoon salt
  • teaspoon ground black pepper
  • 4 tablespoons grated Parmesan cheese


  1. Cook pasta until al dente. In a bowl combine half of broth and cornstarch.
  2. Heat a skillet over high heat until hot. Swirl in oil, garlic and shrimp and stir-fry 1 to 2 minutes or until shrimp just begin to turn pink. Transfer shrimp to a plate.
  3. Add zucchini, tomatoes and remaining chicken broth a few tablespoons at a time and stir-fry for 2 to 3 minutes or until vegetables begin to soften, adding a few more tablespoons of broth as the mixture becomes dry. Return shrimp to skillet, adding salt and pepper. Restir broth mixture before adding to wok. Cook 1 minute or until shrimp and vegetables are cooked through and sauce has thickened slightly. Divide fettuccine among 4 plates and top with shrimp mixture. Sprinkle grated Parmesan cheese over pasta, and serve.

Nutrition Info:

397 calories (33g protein, 51g carbohydrate, 7g fat, 488mg sodium) per serving

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