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