Spaghetti with Tomatoes & Shrimp

By awright0511

Ingredients

• 8 8
• ounces dried whole wheat or 50 percent whole wheat spaghetti
• 1 1
• tablespoon olive oil
• 12 12
• ounces medium shrimp, peeled and deveined
• 3 3
• cloves garlic, minced
• 2 2
• 14-1/2-ounce cans no-salt-added whole tomatoes with juice, coarsely chopped
• 3 3
• tablespoons tomato paste
• 1 1
• tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 1
• tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 1
• tablespoon drained capers
• 1/4 1/4
• teaspoon red pepper flakes
• Chopped fresh basil (optional)

Preparation

Step 1

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 and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

Add the 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.