Tomato Shrimp Fettuccine

From Taste of Home Magazine Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.—Julie Berger, Chandler, Arizona

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  ounces  uncooked fettuccine
• 1  medium onion, chopped
• 1  tablespoon olive oil
• 3  garlic cloves, minced
• 1⁄2 cup reduced-sodium chicken broth
• 1⁄2 cup white wine or 1⁄2 cup  additional reduced-sodium chicken broth
• 3  tablespoons lemon juice
• 1  lb  uncooked medium shrimp, peeled and deveined
• 3  plum tomatoes, seeded and chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup  minced fresh basil

Directions

1. Cook fettuccine according to package directions.
2. 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.
3. 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.