Ingredients
6 ounces uncooked fettuccine1 medium onion, chopped1 tablespoon olive oil3 garlic cloves, minced1/2 cup reduced-sodium chicken broth1/2 cup white wine or additional reduced-sodium chicken broth3 tablespoons lemon juice1 pound uncooked medium shrimp, peeled and deveined3 plum tomatoes, seeded and chopped1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 cup minced fresh basil
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
