Shrimp-Sauced Spaghetti
Recipe from Diabetic Living

Instead of using ground beef or sausage in spaghetti sauce, try shrimp. It makes for a delicious low-fat pasta dinner.

Shrimp-Sauced Spaghetti

by 4  people

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  • 6   ounces 
    dried whole wheat or multigrain spaghetti
  • 1   tablespoon 
    olive oil
  • 12   ounces 
    medium shrimp, peeled and deveined
  • 3   
    cloves garlic, minced
  • 2  14 1/2 ounce can 
    no-salt-added diced tomatoes
  • 3   tablespoons 
    tomato paste
  • 1   tablespoon 
    chopped fresh basil or 1 teaspoon dried basil
  • 1   tablespoon 
    chopped fresh oregano or 1 teaspoon dried oregano
  • 1   tablespoon 
    drained capers
  • 1/4  teaspoon 
    red pepper flakes
    Chopped fresh basil (optional)
In a medium saucepan cook pasta according to package directions. Drain.
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.
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
Per Serving: cal. (kcal) 324, Fat, total (g) 6, chol. (mg) 129, sat. fat (g) 1, carb. (g) 46, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 10, pro. (g) 26, sodium (mg) 372, Vegetables () 2, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 3, Percent Daily Values are based on a 2,000 calorie diet
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