Spicy Shrimp Fettuccine

This recipe was awesome--I was hesitant to put sour cream in my pasta dish because I thought the flavor would overwhelm the dish, but it was great. I pulled this out of Cooking Light and I didn't add the parmesean to take away the point for it.

WW Points: 9

Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5) OR 2 Cans of diced tomatoes
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated. Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Yield
4 servings

Nutritional Information
CALORIES 414(19% from fat); FAT 8.7g (sat 2.5g,mono 3.5g,poly 1.3g); PROTEIN 34.1g; CHOLESTEROL 180mg; CALCIUM 153mg; SODIUM 494mg; FIBER 3.3g; IRON 5.1mg; CARBOHYDRATE 49.4g