Shrimp and Creamy Tomato Pasta

Italian Entrée
30 min.
6 Servings
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Create a creamy shrimp pasta in just 35 minutes with this recipe that uses roasted shrimp, crushed tomatoes, thick fettuccine noodles and a classic, rich alfredo sauce for an arugula-topped meal sure to satisfy any Italian craving.


  • 2 cloves garlic
  • ½ bunch parsley
  • ½ cup Divina organic pitted green olives
  • 1 lb. Nature’s Basket extra-large peeled and deveined shrimp, defrosted
  • 2 Tbsp Market District extra virgin olive oil, divided
  • 1 tsp. Market District crushed red pepper flakes
  • 1 tsp. Market District smoked paprika
  • ⅛ tsp. kosher salt
  • ⅛ tsp. ground black pepper
  • 1 box (16 oz.) Giant Eagle fettuccine
  • 1 can (28 oz.) Dei Fratelli crushed tomatoes
  • 1 jar (16 oz.) Ragu cheesy classic alfredo
  • 1 cup Nature’s Basket arugula


  Prep Time: 10 min. • Cook Time: 20 min.

Preheat oven to 425°F. Bring a large pot of salted water to a boil. Peel and roughly chop the garlic and parsley. Halve the green olives. Pat dry shrimp and toss with 1 tablespoon of olive oil, ½ of the chopped parsley, crushed red pepper, smoked paprika, and a pinch of salt and pepper.

Spread shrimp in a single layer on a sheet tray and place in preheated oven. Cook for 12-14 minutes.* While the shrimp is cooking, add the pasta to the boiling water and cook for 10 minutes and then strain.

While the pasta is cooking, heat 1 tablespoon of olive oil in pan on medium. Once pan is heated, add garlic and crushed tomatoes. Cook for 3-4 minutes and then stir in the alfredo sauce. Add the pasta and toss until fully coated. Top the pasta with the roasted shrimp, olives, and arugula.

*For food safety, cook shrimp until pink and opaque.

Approximate Nutritional Information (Per serving): Calories 580, Fat 20g, Sat Fat 4.5g, Trans Fat 0g, Cholesterol 110mg, Sodium 1290mg, Total Carbohydrate 74g, Fiber 6g, Sugars 11g, Protein 26g


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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