Recipe of the Week: Shrimp Fettuccini in White Wine Tomato Sauce


  • 12 ounces fettuccine pasta
  • 2 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 1 pound peeled and deveined large shrimp (31/40 count)
  • 1/2 cup dry white wine
  • 1 15-ounce can fire-roasted diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh parsley


  1. Cooking pasta according to package directions for al dente in a large pot of salted, boiling water. Drain when ready.
  2. In a large skillet or frying pan, heat olive oil to medium-high. Add garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add shrimp and sauté until pink on both sides, flipping shrimp once, about 2 minutes.
  3. Add wine, tomatoes and oregano. Reduce heat and simmer until pasta is ready, about 5 minutes.
  4. Add drained pasta to skillet and toss to evenly coat pasta with sauce.
  5. Top with fresh parsley before serving.

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