Saucy Shrimp and Pasta
Recipe from Better Homes and Gardens

Cook shrimp in an herbed tomato sauce and toss with spaghetti for a tasty low-fat supper.


Saucy Shrimp and Pasta

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Servings: Makes 4 servings.
Total Time: 20 mins
Related Categories: Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Fat, Quick and Easy Dinners, Shrimp, Shrimp, Shrimp and Pasta, Shrimp Pasta, Spaghetti
 
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Ingredients
  • 1  pound
    fresh or frozen shrimp in shells
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  • 1  14-1/2-ounce can
    Italian-style stewed tomatoes
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  • 4  teaspoons
    cornstarch
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  • 1  tablespoon
    snipped fresh parsley or 1 teaspoon dried parsley flakes
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  • 1/2  teaspoon
    sugar
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  • 1/2  teaspoon
    dried Italian seasoning, crushed
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  •  
    Fresh parsley sprigs (optional)
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  • Dash 
    ground red pepper
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  • 3  cups
    hot cooked spaghetti
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Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. Set aside.
2.
In a large saucepan stir together tomatoes, cornstarch, snipped parsley, sugar, Italian seasoning, and ground red pepper. Cook and stir until thickened and bubbly.
3.
Stir in shrimp. Return to boiling; cook for 1 to 3 minutes more or until shrimp are opague.
4.
Serve shrimp mixture over hot cooked spaghetti. Garnish with fresh parsley sprigs, if desired. Makes 4 servings.

Note
To remove the black vein that runs along the back of a shrimp, use a sharp knife to make a slit from the head to the tail end. Then hold the shrimp under cold water to rinse away the vein.
Nutrition information
Calories 271, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 131 mg, Sodium 545 mg, Carbohydrate 43 g, Fiber 1 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 1.5, Lean Meat 2. Percent Daily Values are based on a 2,000 calorie diet
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