Shrimp-Sauced Spaghetti

By nurseliz

diabetic living

Ingredients

• Nutrition Facts Per Serving:
• Shrimp-Sauced Spaghetti
• Servings Per Recipe: 4
• Calories: 324
• Protein(gm): 26
• Carbohydrate(gm): 46
• Fat, total(gm): 6
• Cholesterol(mg): 129
• Saturated fat(gm): 1
• Monosaturated fat(gm): 3
• Polyunsaturated fat(gm): 1
• Dietary Fiber, total(gm): 4
• Sugar, total(gm): 10
• Sodium(mg): 372
• Diabetic Exchanges
• Vegetables(d.e): 2
• Starch(d.e): 2
• Very Lean Meat(d.e): 2
• Fat(d.e): 1
• 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)

Preparation

Step 1

1. In a medium saucepan cook pasta according to package directions. Drain.

2. 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.

3. 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.