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Tomato ‘n’ Shrimp Pasta

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
Diced tomatoes, a little tomato paste and fresh basil combine with onions and mushrooms to make a tasty sauce for sauteed shrimp.

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

  • 1. 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.
  • 2. 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.
  • 3. Cook, uncovered, for 5-10 minutes or until heated through. Drain spaghetti; top with shrimp mixture.

Nutrition Facts

1 cup: 410 calories, 9g fat (1g saturated fat), 168mg cholesterol, 379mg sodium, 54g carbohydrate (10g sugars, 5g fiber), 28g protein.

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