Shrimp-Sauced Spaghetti
Instead of using ground beef or sausage in spaghetti sauce, try shrimp. It makes for a delicious low-fat pasta dinner.
Ingredients
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6 ounces dried whole wheat or multigrain spaghetti
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1 tablespoon olive oil
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12 ounces medium shrimp, peeled and deveined
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3 cloves garlic, minced
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2 14-1/2-ounce cans no-salt-added diced tomatoes
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3 tablespoons tomato paste
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1 tablespoon chopped fresh basil or 1 teaspoon dried basil
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1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
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1 tablespoon drained capers
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1/4 teaspoon red pepper flakes
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Chopped fresh basil (optional)
Directions
1.
In a medium saucepan cook pasta according to package directions. Drain.
2.
Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic; cook and stir about 3 minutes or until the shrimp are opaque. Transfer the shrimp mixture to a bowl and set aside.
3.
Add the undrained 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. Serve over pasta. Makes 4 servings.
Nutrition information
Calories 324, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 129 mg, Sodium 372 mg, Carbohydrate 46 g, Total Sugar 10 g, Fiber 4 g, Protein 26 g. Exchanges: Vegetable 2, Starch 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Veggie Spaghetti
The vegetables replace the meat beautifully in this easy vegetarian sauce. Serving it over whole wheat pasta gives you a high fiber dinner.
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