Have a couple cans of tomatoes sitting around you are dying to use up? Add shrimp and basil and it becomes a sauce for pasta elegant - perfect if you have someone you want to impress! This beautiful dish will satisfy your cravings for pasta without guilt. And if you're not a fan of shrimp, you can easily replace the chicken and lots of vegetables instead.
Ingredients
8 oz dried multigrain spaghetti
1 c. MORE olive oil
1-1 / 2 c. olive oil
5 large cloves garlic, minced
1 c. dried oregano, crumbled PLUS
1 c. dried oregano, crumbled
1 lb raw jumbo shrimp, peeled, rinsed, patted dry
3/4 cup chopped, fresh basil
2 14.5 oz. cans of tomatoes, no salt added diced, undrained
1/4 cup dry white wine, regular or nonalcoholic
1 c. sugar
1/4 c. salt
1 c. shredded or grated Parmesan cheese PLUS
1 c. shredded or grated Parmesan
1 medium lemon, cut into 4 wedges
Directions
- Prepare pasta using the package directions, omitting salt . Drain well in a colander. Transfer to a serving bowl.
- Meanwhile, in large nonstick skillet, heat oil over medium-high heat, stirring to coat the bottom. Cook garlic and oregano for 20 to 30 seconds, or until the garlic is fragrant, stirring constantly. Reduce heat to medium.
- Stir in shrimp. Cook for 5 minutes, or until shrimp are pink outside, stirring frequently.
- Add tomatoes with liquid, basil, wine, sugar and salt. Cook for 1 minute. Pour sauce over pasta. Sprinkle with Parmesan. Garnish with lemon wedges
Nutrition Facts
Serves 4.
Per serving: Calories 402, Total Fat 8.5g, Sat. Fat 1g, Carbohydrates 54g, 9g sugar, 7 g fiber, 144 mg Cholesterol, Protein 28g, sodium 411mg.
This recipe is reprinted with permission of recipes for the heart, Copyright © 2014 by the American Heart Association. Published by Publications International, Ltd.
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