Here is what you will need:
The recipe called for 9 ounces of fresh linguine, but I used Butternut Squash Fettuccini
3/4 pound of large shrimp (the store I went to only has small shrimp so I used a pound)
4 cloves of garlic, minced
1/4 cup Vodka
1 1/2 Cups reduced sodium marinara sauce (I spiced mine up a bit with red pepper to give it a little kick)
1/4 cup small fresh basil leaves
1. Cook pasta as directed
2. Heat 1 TBSP extra virgin olive oil in 12 inch skillet over medium heat. Season shrimp with salt and pepper. Add shrimp to skillet on a single layer, undisturbed for 1 minute. Flip and add garlic and saute one more minute and transfer to plate.
3. Carefully add vodka to the pan and cook for 1 minute. Add marinara sauce and bring to a simmer. Add drained pasta, reserved shrimp and juices, basil, and 3-4 tbsp of water. Toss well to combine and heat through. Divide among 4 serving bowls and garnish with extra basil if desired.
This is SUPER easy and took me less than 15 minutes to make :)
NUTRITION FACTS (estimate):
349 Calories, 26g of protein, 41g Carbs, 7g Fat, 3g Fiber