In less than half an hour, you could be sitting down to late-winter comfort food at its best: warm sauce and pasta with enough spice to wake you up and make you think of the approaching spring and summer. This is the perfect dish for a weeknight meal or a Lenten Friday supper.
Firm, springy shrimp are immersed in a tangy, creamy, tomato sauce with a slow-building spicy heat from garlic and crushed red pepper and surrounded by the freshness of bright, sweet basil. The sauce coats the shrimp and the firm, nutty-tasting Hodgson Mill Whole Wheat Fettuccine. (If you like, you can also make this dish with Organic Whole Wheat Fettuccine with Milled Flaxseed for the added benefits of flaxseed and organic wheat, or for a gluten-free option, use Gluten-Free Brown Rice Linguine with Golden Milled Flaxseed) Continue reading
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