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Mediterranean Shrimp 'n' Pasta

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“My mother-in-law found this in one of her magazines she gets. She thought I would like it and saved it for me. It is a refreshing summer-time meal that is geared more towards grown-ups. Yield and timing are approximate.”
6 cups

Ingredients Nutrition


  1. In small bowl, pour boiling water over tomatoes. Let stand for 2 minutes. Drain and set aside.
  2. Cook fettuccine according to package directions.
  3. Meanwhile in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside.
  4. In a large nonstick skillet coated with olive oil, cook asparagus for 2 minutes.
  5. Add green onions and garlic; cook and stir 2 minutes longer.
  6. Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turns pink. (If you get the frozen shrimp, don't cook as long - the shrimp is already cooked.)
  7. Stir in tomato mixture and tomatoes; heat through.
  8. Drain fettuccine and add to skillet; heat through.
  9. *The longer this dish sits - the sauce will thicken.

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