Taste of Home
Shrimp Pomodoro
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
My husband and I have hectic schedules, so I’m always looking for fast meals that have special-occasion appeal. Shrimp with garlic, tomatoes and pasta is a winner. —Catherine Jensen, Blytheville, Arkansas
Ingredients
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8 ounces uncooked thin spaghetti
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1 tablespoon olive oil
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3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
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2 cloves garlic, minced
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1/4 to 1/2 teaspoon crushed red pepper flakes
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1 can (14-1/2 ounces) petite diced tomatoes, undrained
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10 fresh basil leaves, torn
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup grated Parmesan cheese
Directions
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1.
Cook spaghetti according to package directions.
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2.
In a large skillet, heat oil over medium-high heat. Add shrimp; cook until shrimp begin to turn pink, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer.
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3.
Add tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes, stirring occasionally. Remove from heat; stir in basil, salt and pepper. Serve with spaghetti and cheese.
Nutrition Facts
3/4 cup shrimp mixture with 1 cup cooked spaghetti: 357 calories, 7g fat (2g saturated fat), 108mg cholesterol, 653mg sodium, 49g carbohydrate (5g sugars, 4g fiber), 24g protein.
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