New Orleans Shrimp and Fettuccine Skillet

Luxury

12 oz fettuccine, uncooked

¼ cup butter

½ onion, chopped

1 can (14.5 oz) chicken broth

2 cans (14.5 oz each) diced tomatoes with green peppers and onion

½ tsp hot pepper sauce

Salt and pepper to taste

8 oz shelled, deveined, large shrimp or frozen, uncooked shelled shrimp, thawed and drained

Melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes, stirring frequently. Break uncooked pasta in half and add to skillet. Cook, stirring frequently 2 minutes or until onion is tender and pasta is coated evenly in the melted butter and is just starting to turn golden brown. 

The store didn't have any gluten-free fettuccine so I made do with gf-spaghetti.

Add broth. Reduce heat to low. Cover and cook 8 minutes, stirring frequently. Add tomatoes, hot pepper sauce, and salt and pepper. Cook, uncovered, at a gentle boil 4 minutes or until pasta is tender, stirring frequently. Stir in shrimp. 

Ah, frozen seafood.

Cook 2 to 3 minutes, stirring frequently, or until shrimp turns pink and is done.

Bam!, as they say.

My Rating: 4/5 "This is pleasant. The sauce is nice and substantial, and there's just enough of a kick to keep it interesting. (If you like your food spicy, though, give it a few more dashes of hot sauce. I'm not sure this would pass muster on a real New Orleans menu.) Very filling, too!"