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Tomato 'n' Shrimp Pasta

Tomato 'n' Shrimp Pasta
Diced tomatoes, a little tomato paste and fresh basil combine with onions and mushrooms to make a tasty sauce for sauteed shrimp.
6 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2012

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Tomato 'n' Shrimp Pasta (continued)

Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012