• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    30M

    Cook Time

    30M

    Total Time

    30M

    Serves

    4

    Ingredients

    • 8 ounces dry fettuccini, uncooked
    • 1 pound large shrimp, peeled and deveined
    • 1 teaspoon crushed red pepper flakes
    • 1/2 teaspoon kosher salt
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 cup chopped yellow onion (1 cup = 1 large onion)
    • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
    • 1 cup dry white wine (such as Pinot Blanc or Chardonnay)
    • 3 tablespoons virgin olive oil

    Directions

    1. Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
    2. Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. Remove from pan; keep warm.
    3. Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft. Add undrained tomatoes, wine and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through.
    4. Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.