Shrimp and Tomato Pasta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.0
- Total Fat: 8.0 g
- Cholesterol: 110.5 mg
- Sodium: 565.4 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 1.9 g
- Protein: 15.6 g
View full nutritional breakdown of Shrimp and Tomato Pasta calories by ingredient
Number of Servings: 8
Ingredients
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INGREDIENTS:
* 4 tbp extra-virgin olive oil
* 3 large garlic cloves, minced
* 1 28 oz can Italian tomatoes with their juice, chopped or 1 1/2 lb fresh tomatoes.
* 1 or 2 dried hot red chilies, broken into pieces, or 1 teaspoon hot red pepper flakes to taste
* Salt to taste
* 1 lb regular spaghetti
* 2 TBSP chopped parsley for garnish (optional)
* 6 quarts water
* Shrimp, cooked, 1 lb
Directions
Pasta pot, saucepan or skillet (we use a large non-stick wok) large enough to fit all ingredients.
HEAT the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
ADD the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes with canned tomatoes.
REMOVE from the heat and taste for seasoning, adding more salt if necessary.
COOK the pasta.
While pasta cooks, be sure to thaw shrimp if frozen or cook in a separate pan if shrimp are raw.
DRAIN pasta thoroughly, turn into a warm serving bowl, and pour the sauce and shrimp over it, mix well, or finish in pan by draining pasta, adding to cooked ingredients, stirring well.
SERVE immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEDISHMADE.
HEAT the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
ADD the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes with canned tomatoes.
REMOVE from the heat and taste for seasoning, adding more salt if necessary.
COOK the pasta.
While pasta cooks, be sure to thaw shrimp if frozen or cook in a separate pan if shrimp are raw.
DRAIN pasta thoroughly, turn into a warm serving bowl, and pour the sauce and shrimp over it, mix well, or finish in pan by draining pasta, adding to cooked ingredients, stirring well.
SERVE immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEDISHMADE.