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Tomato 'n' Shrimp Pasta Recipe

Tomato 'n' Shrimp Pasta Recipe photo by Taste of Home

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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.

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Tomato 'n' Shrimp Pasta Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

12 ounces uncooked spaghetti
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 tablespoons tomato paste
2 tablespoons minced fresh basil
1 teaspoon sugar
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in 1 tablespoon oil until shrimp turn pink. Remove and set aside.
In the same skillet, saute mushrooms and onion in remaining oil until mushrooms are lightly browned. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat to low. Add the shrimp, basil, sugar, oregano and red pepper flakes.
Cook, uncovered, for 5-10 minutes or until heated through. Drain spaghetti; top with shrimp mixture. Yield: 6 servings.

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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Tomato 'n' Shrimp Pasta

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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.