Hearty pasta is topped with tender, juicy shrimp in a classic Italian tomato sauce spiked with wine and highlighted with fresh basil and garlic.
Pan-Seared Basil Shrimp with Multigrain Pasta
Calories402 Per Serving
Protein28g Per Serving
Fiber7g Per Serving
|Total Fat||8.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||4.0 g|
|Total Carbohydrate||54 g|
|Dietary Fiber||7 g|
2 lean meat, 2 vegetable, 3 starch
8 oz. dried, whole-grain spaghetti
1 Tbsp. olive oil
1 1/2 tsp. olive oil
5 large garlic cloves (minced)
1 Tbsp. dried oregano (crumbled)
1 tsp. dried oregano (crumbled)
1 lb. raw jumbo shrimp (peeled, rinsed, patted dry)
2, 14.5-oz. cans tomatoes, no-salt-added, diced, undrained
3/4 cup chopped, fresh basil
1/4 cup dry white wine (regular or nonalcoholic)
1 tsp. sugar
1/4 tsp. salt
1 tsp. shredded, or, grated Parmesan cheese (plus)
1 Tbsp. shredded, or, grated Parmesan cheese (plus)
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.
Tip: Serving size 3 ounces shrimp and 1 cup spaghetti.