INGREDIENTS
8 oz. dry fettuccine pasta, uncooked
2 TBSP canola oil
3/4 lb. shrimp, peeled and deveined
1/2 tsp. ground red pepper
1 TBSP finely chopped garlic
1 can (28 oz each) Hunt's Diced Tomatoes, drained well
1/2 cup chicken broth
1/2 cup reduced fat cream cheese with chive and onion
Shredded Parmesan cheese, optional
DIRECTIONS
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat.
Sprinkle shrimp with pepper and add to skillet.
Cook 2 to 3 minutes, stirring frequently.
Add garlic; cook until garlic is fragrant and shrimp has turned pink.
Remove from skillet; set aside.
Add drained tomatoes, broth and cream cheese to skillet.
Simmer over medium heat 5 to 7 minutes or until slightly thickened, stirring occasionally until blended.
Add pasta and shrimp; toss to coat.
Cook 2 minutes more or until hot.
Top with Parmesan cheese, if desired and serve.
