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Shrimp Fettuccine with Creamy Tomato Sauce

  • 1 can (14.5 oz.) no salt added diced tomatoes
  • 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 1 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 1 cup heavy cream
  • 2 Tbsp. grated Parmesan cheese
  • 8 ounces fettuccine, cooked and drained



Amount per serving

Calories from Fat260
Total Fat29g
Saturated Fat15g
Trans Fat0.5g
Total Carbs53g
Dietary Fiber3g
Vitamin C35%
Vitamin A35%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Process tomatoes and Knorr® Tomato Bouillon with Chicken flavor in blender until smooth; set aside.
  • 2 Heat oil in large nonstick skillet over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomato mixture and bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add shrimp and cook, stirring occasionally, until shrimp turn pink, about 5 minutes.
  • 3 Stir in heavy cream and bring to a simmer. Remove from heat and stir in Parmesan cheese. To serve, spoon over hot fettuccine and sprinkle, if desired, with chopped fresh parsley.