Spicy Shrimp and Fettuccine

Oh baby! This recipe was so yummy! I made it for the first time last night for dinner and it was so delicious that I had to share. It's also really easy to make. Plus, I got it from Cooking Light's website, so it only has a little over 400 calories a serving. One note: it may be too spicy for small kids. You could use less (or omit) of the red pepper, depending on your family's tastes.

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) (I used a 16 oz. can of diced tomatoes, without the juice, since I forgot to buy the tomatoes. They worked just fine.)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil (or 2 T. of fresh)
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese

Cook pasta according to the package directions. 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.