Starring frozen shrimp, tomatoes, and fresh basil, this healthy (and easy) pasta toss is sure to become a dinnertime favorite. “The dish is ready in the time it takes to boil the whole wheat pasta, so it’s my family’s favorite rush-hour meal,” says Ellie Krieger, cookbook author and Food Network star.

• 6 ounce dried whole wheat or plain fettuccini
• 2 Tablespoon olive oil
• 1¼ pounds frozen large shrimp (20 to 25 per pound), thawed, peeled, and deveined
• 3 cloves garlic, minced
• ⅛ tsp. crushed red pepper flakes
• ¾ cup dry white wine
• 1½ cups grape tomatoes, halved
• ¼ cup finely chopped fresh basil
• Salt and freshly ground black pepper

1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp; cook 4 minutes, turning once, or until cooked through. With slotted spoon, transfer shrimp to bowl (reserve oil in skillet).
3. Add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1 to 2 minutes, stirring occasionally. Stir in the tomatoes and basil. Season with salt and pepper. Return shrimp to pan and heat through. Serve with fettuccini.

Makes 4 servings.