Pasta Pomodoro with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
For the Vinaigrette:2 Tbsp Balsamic Vinegar1 teaspoon dark brown sugar2 tsp minced garlic1/4 tsp salt1/4 black pepper1/4 cup olive oil1-2 T waterFor the Pasta:1 onion2 cloves garlic1 can (28 oz) diced tomatoes, undrained (or use two 14 oz cans)2 cups dry whole wheat penne - 6 oz16 oz cooked cleaned shrimp1/4 cup grated parmesan cheese *green peppers, celery (optional)
In a small bowl combine the first 5 vinaigrette ingredients until blended. Whisk in the olive oil until everything is combined nicely.
Heat a large nonsick skillet on medium high heat. Measure in the vinaigrette, onion and garlic; cook for 2 minutes. Stir in tomatoes; cook 12 minutes, stirring occasionally. Meanwhile, cook the pasta according to the directions on the package.
Add the shrimp to the sauce and cook 2 minutes or until heated through. Remove from heat. Drain the pasta and toss with the shrimp mixture. Sprinkle with cheese.
*You may add basil, oregano or parsley for extra flavor.
*May substitute 1 lb. cooked chopped chicken for shrimp.
Heat a large nonsick skillet on medium high heat. Measure in the vinaigrette, onion and garlic; cook for 2 minutes. Stir in tomatoes; cook 12 minutes, stirring occasionally. Meanwhile, cook the pasta according to the directions on the package.
Add the shrimp to the sauce and cook 2 minutes or until heated through. Remove from heat. Drain the pasta and toss with the shrimp mixture. Sprinkle with cheese.
*You may add basil, oregano or parsley for extra flavor.
*May substitute 1 lb. cooked chopped chicken for shrimp.
Nutritional Info Amount Per Serving
- Calories: 379.8
- Total Fat: 14.2 g
- Cholesterol: 180.7 mg
- Sodium: 716.1 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 6.6 g
- Protein: 26.9 g
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