Shrimp Fettuccine With Tomato Cream Sauce

4 servings



  • 12 ounces any size Contessa Uncooked Tail-On Shrimp

  • 8 ounces fettuccine pasta

  • 1 tablespoon olive oil

  • 1 cup red onion, finely chopped

  • 2 cups cherry tomatoes, cut into halves

  • 3/4 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/3 cup half-and-half

  • 1 tablespoon basil, chopped


  • Cook pasta as directed on package and set aside.

  • In a large skillet sautee onions with olive oil for 2 minutes.

  • Add the tomatoes and salt to the mixture and sautee for an additional 2 minutes.

  • Add shrimp, sautee for another 2 minutes.

  • Gently add and stir the cooked pasta, salt, half-and-half, and pepper.

  • Mix ingredients well and cook over medium heat for an additional 3 minutes or until shrimp are completely cooked.

  • Toss mixture well and garnish with basil.