Linguine with Shrimp and Basil
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 213.9
- Total Fat: 3.7 g
- Cholesterol: 248.7 mg
- Sodium: 794.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.4 g
- Protein: 31.6 g
View full nutritional breakdown of Linguine with Shrimp and Basil calories by ingredient
Introduction
With shrimp in the freezer and canned tomatoes on the shelf, you can make this anytime and it doesn't take much preparation.Note: As there are many kinds of pasta available, the nutrition facts of the chosen pasta are not included in this recipe. I personally used Organic garlic & parsley linguine that are high in fiber and the combination was absolutely delicious. With shrimp in the freezer and canned tomatoes on the shelf, you can make this anytime and it doesn't take much preparation.
Note: As there are many kinds of pasta available, the nutrition facts of the chosen pasta are not included in this recipe. I personally used Organic garlic & parsley linguine that are high in fiber and the combination was absolutely delicious.
Number of Servings: 4
Ingredients
-
1 can (28oz) tomatoes
1 can (6oz) tomato paste
1 tbsp dried basil or 1/2 cup of packed chopped fresh basil
4 cloves garlic, minced
1 onion, chopped
1 lb (500g) shrimps, fresh or frozen, peeled and deveined
12 oz of linguine, fettucine or spaghetti
1/4 cup freshly grated Parmesan cheese
Directions
1- In a saucepan, mash tomatoes with juice. Add tomato paste, half of the fresh basil (all if using dried), garlic, onion and oregano; bring to boil.
Reduce heat and simmer, stirring occasionally, for 20 min or until onion is tender and sauce is thickened slightly.
2- Add shrimps; cover and cook for about 3 min or just until shrimp are pink.
3- Meanwhile, in large pot of boiling water, cook linguine for 8 or 10 min or until tender but firm; drain well. Toss with tomato sauce and remaining basil. Serve sprinkled with Parmesan cheese.
Makes 4 servings.
From Anne Lindsay's New Light cooking
Number of Servings: 4
Recipe submitted by SparkPeople user YINYANGONE.
Reduce heat and simmer, stirring occasionally, for 20 min or until onion is tender and sauce is thickened slightly.
2- Add shrimps; cover and cook for about 3 min or just until shrimp are pink.
3- Meanwhile, in large pot of boiling water, cook linguine for 8 or 10 min or until tender but firm; drain well. Toss with tomato sauce and remaining basil. Serve sprinkled with Parmesan cheese.
Makes 4 servings.
From Anne Lindsay's New Light cooking
Number of Servings: 4
Recipe submitted by SparkPeople user YINYANGONE.