Shrimp Vodka Pasta

So the funny thing is that we really didn't care for the shrimp in this recipe, but we also agreed that the sauce itself (without the shrimp) is really tasty! We both want this recipe again, just without the shrimp! We had garlic bread and a salad on the side, and I used jalapeno-infused vodka for an extra kick ~ great meal!

Yield: Serves 4 (serving size: 1 1/4 cups)
Total: 18 Minutes
Ingredients:
9 ounces refrigerated fettuccine
1 tablespoon olive oil, divided
12 ounces large shrimp, peeled and deveined
3 garlic cloves, thinly sliced
1/3 cup vodka
1 1/3 cups lower-sodium marinara sauce
1/3 cup chopped fresh basil, divided
1/4 cup heavy whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation:
1. Cook pasta per directions. Drain.
2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add shrimp; sauté for 4 minutes or until done. Remove shrimp from pan.
3. Add 1 1/2 teaspoons oil and garlic to pan; sauté 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Nutritional Information:
Calories: 427
Fat: 12.6g
Saturated fat: 4.9g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 1.4g
Protein: 24.6g
Carbohydrate: 60.1g
Fiber: 2.4g
Cholesterol: 184mg
Iron: 2.2mg
Sodium: 632mg
Calcium: 65mg