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