- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 396.2
- Total Fat: 6.4 g
- Cholesterol: 165.8 mg
- Sodium: 495.6 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 9.4 g
- Protein: 30.8 g
Spaghetti with Tomatoes & ShrimpSubmitted by: CKBYMOMMY
Introductionfrom BHG's heart healthy living. from BHG's heart healthy living.
8 ounces barilla plus spaghetti
1 tablespoon olive oil
12 ounces medium shrimp, peeled and deveined
3 cloves garlic, minced
2 14-1/2-ounce cans no-salt-added whole tomatoes with juice, coarsely chopped
3 tablespoons tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon drained capers
1/4 teaspoon red pepper flakes
Chopped fresh basil (optional)
Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.
Garnish with additional basil if desired
Number of Servings: 4
Recipe submitted by SparkPeople user CKBYMOMMY.