Spicy Shrimp and Fettuccine

8 oz uncooked fettuccine
1 T olive oil
1/2 t crushed red pepper
4 garlic cloves, minced
1 lb large shrimp, peeled and deveined
2 c chopped plum tomatos (about 5)
2 T reduced-fat sour cream
1 T tomato paste
1 T dried basil
1/2 t kosher salt
1/4 c fresly grated Parmesan cheese

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; saute 1 minute. Add shrimp; saute 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.

Calories 414, Fat 8.7