Ingredients
9 ounces uncooked whole wheat fettuccine4 garlic cloves, minced3 tablespoons olive oil1-1/2 pounds uncooked medium shrimp, peeled and deveined2 cups reduced-sodium tomato juice1/2 cup tomato sauce1/2 to 1 teaspoon crushed red pepper flakes1/4 teaspoon salt1/4 teaspoon pepper4 teaspoons cornstarch1/4 cup white wine or reduced-sodium chicken broth2 tablespoons minced fresh basil
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened.
Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.
