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Diced tomatoes, a little tomato paste and fresh basil combine with onions and mushrooms to make a tasty sauce for sauteed shrimp.
This recipe is:
Quick
Nutritional Analysis: 1 serving equals 410 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 379 mg sodium, 54 g carbohydrate, 5 g fiber, 28 g protein.
Originally published as Tomato 'n' Shrimp Pasta in Weeknight Cooking Made Easy Annual 2005, p227
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Nov. 25, 2011 by texaspepper
I have made this several times and will also add in some scallops for company. Its a hit with everyone who tastes it. It's a definate company recipe.
Reviewed on Jun. 30, 2010 by ncarmichael
So far I have only made this once - but I will make it again. I pretty much stuck to the recipe - but used rice noodles instead of the spaghetti.
Reviewed on Mar. 30, 2010 by niagaracat
I am not a fan of thick sauce for pastas and this was perfect with the chunks of tomatoes and the shrimp. The juice from the tomatoes was all that was needed to coat the spaghetti.
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