Spaghetti with Tomatoes & Shrimp
ounces dried whole wheat or 50 percent whole wheat spaghetti
tablespoon olive oil
ounces medium shrimp, peeled and deveined
cloves garlic, minced
14 1/2 ounce can no-salt-added whole tomatoes with juice, coarsely chopped
tablespoons tomato paste
tablespoon drained capers
teaspoon red pepper flakes
Chopped fresh basil (optional)
- In a medium saucepan cook pasta according to package directions. Drain.
- Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
- Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Serve over pasta.
Nutrition Facts(Spaghetti with Tomatoes & Shrimp)
- Per serving:
- 324 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 129 mg chol.,
- 372 mg sodium,
- 46 g carb.,
- 4 g fiber,
- 10 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet