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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.8
  • Total Fat: 7.5 g
  • Cholesterol: 172.3 mg
  • Sodium: 659.0 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 31.5 g

View full nutritional breakdown of Julie's Shrimp in Marina Sauce w/Spaghetti calories by ingredient
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Julie's Shrimp in Marina Sauce w/Spaghetti

Submitted by: JLDUNHAM

Introduction

This is a recipe similar to a Weight Watchers recipe I made years ago, but I have tweaked it to add more flavor and added the pasta. Unlike the WW recipe, I cook the shrimp at the end so they don't get tough or overcooked. The calorie count includes the white wine but it cooks off during the recipe. If you like your sauce thinner, you can add a little more water or if you like it thicker, add more tomato paste. If the wine is not counted in the calories, it takes it down to approx. 343 calories per serving. This is a recipe similar to a Weight Watchers recipe I made years ago, but I have tweaked it to add more flavor and added the pasta. Unlike the WW recipe, I cook the shrimp at the end so they don't get tough or overcooked. The calorie count includes the white wine but it cooks off during the recipe. If you like your sauce thinner, you can add a little more water or if you like it thicker, add more tomato paste. If the wine is not counted in the calories, it takes it down to approx. 343 calories per serving.
Number of Servings: 4

Ingredients

    1 lb peeled and deveined medium size fresh shrimp
    1 Tbsp. Extra Virgin Olive Oil
    2 garlic cloves, minced or pressed
    1 large can Italian flavored canned tomatoes
    1 cup white wine
    3/4 cup water
    1-1/2 Tbsp. tomato paste
    1 Tbsp. dried Oregano
    1/2 cup fresh, chopped parsley
    1/2 tsp. kosher salt
    1/4 tsp. crushed red pepper flakes
    1 dried bay leaf
    1/2 box Mueller's Whole Grain Spaghetti, cooked per box instructions (no oil added)

Directions

In large non stick skillet, saute garlic in olive oil on medium low heat. After 2 minutes, add canned tomatoes, wine, water, bay leaf, oregano, tomato paste and red pepper flakes. Let simmer on med. to med. high heat for approx. 10 minutes until sauce has reduced. Reduce heat to low. Add shrimp and fresh parsley and cook on low heat until shrimp cooked through (shrimp should be in a C shape--not an O shape), which should be just a few minutes depending on size of shrimp. Poor on top of cooked and drained spaghetti.

Number of Servings: 4

Recipe submitted by SparkPeople user JLDUNHAM.






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