Basil Shrimp Fettuccine

I took a picture of tonight's dish, but the picture really didn't come out very well! My husband said that the picture didn't do it justice. It didn't look very pretty, but it was a very tasty meal, so I didn't want you to avoid giving this recipe a try based on the picture. You'll just have to fix it yourself so you can see what it looks like!

I have never made this type of white sauce before, and I think this was the first time I've cooked with evaporated milk, so I wasn't really sure what to expect. When I mixed the milk and flour together, it became smooth, but was still a bit watery, so I was very surprised at how thick the sauce became after I mixed it in with everything on the stove. It was a very thick, rich sauce. But it had a great flavor to it! It paired really well with the shrimp.

The recipe only calls for 1/8 teaspoon cayenne pepper. If you have been following my blog then you may have picked up on the fact that I used to hate hot/spicy food, but have been learning how to appreciate the flavors in hot/spicy food and have actually started to really enjoy such foods, so I decided that 1/8 teaspoon wasn't enough! I'm not sure how much I actually added. I just kept sprinkling and stirring some into the dish. It turned out great! It was ALMOST more than I could handle, but it added a great flavor to the dish and I can now say that my sinuses are completely clear. :-)

Enjoy!

Basil Shrimp Fettuccine
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, LLC in 2010.

Prep/total time: 30 minutes  Yield: 6 servings

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/4 cup each chopped sweet yellow and red pepper
1 to 2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup all-purpose flour
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled and deveined
2 tablespoons minced fresh basil or 2 teaspoons dried basil

1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.