Mediterranean Shrimp 'n' Pasta

READY IN: 40mins
Recipe by Chef on the coast

My mother-in-law found this in one of her magazines she gets. She thought I would like it and saved it for me. It is a refreshing summer-time meal that is geared more towards grown-ups. Yield and timing are approximate.

Top Review by mersaydees

What a fantastic delicious and easy one-dish meal! The flavors came together perfectly. Thanks, Chef on the coast! Made as directed for Aussie Kiwi Recipe Swap 44, September 2010.

Ingredients Nutrition


  1. In small bowl, pour boiling water over tomatoes. Let stand for 2 minutes. Drain and set aside.
  2. Cook fettuccine according to package directions.
  3. Meanwhile in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside.
  4. In a large nonstick skillet coated with olive oil, cook asparagus for 2 minutes.
  5. Add green onions and garlic; cook and stir 2 minutes longer.
  6. Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turns pink. (If you get the frozen shrimp, don't cook as long - the shrimp is already cooked.)
  7. Stir in tomato mixture and tomatoes; heat through.
  8. Drain fettuccine and add to skillet; heat through.
  9. *The longer this dish sits - the sauce will thicken.

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