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Saucy Shrimp and Pasta

 
Saucy Shrimp and Pasta
122

Easy and tasty!

Yield

2

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

4 ounces spaghetti
thin
14 ½ ounces tomatoes, stewed, canned
italian style
4 teaspoons cornstarch
1 teaspoon parsley leaves
or 1 tablespoon fresh parsley, snipped
½ teaspoon sugar
½ teaspoon italian seasoning
dried
*
1 dash red pepper flakes
ground
*
16 ounces shrimp
frozen, peeled and deveined
1 x parsley leaves
fresh, for garnish
*

Directions

In a 4½ quart Dutch oven bring 4 cups hot water to boiling.

Add pasta; cook according to package directions.

Drain well.

Meanwhile, in a large saucepan stir together tomatoes, cornstarch, parsley, sug ar, Italian Seasoning, and red pepper.

Cook and stir until thickened and bubbly.

Stir in shrimp.

Return to boiling and cook 1 to 3 minutes or until shrimp turn pink.

Serve shrimp mixture over pasta.

Garnish with fresh parsley sprigs, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 5117% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 437mg 146%
Sodium 1003mg 42%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 16%
Sugars g
Protein 112g
Vitamin A 19% Vitamin C 39%
Calcium 18% Iron 66%
* based on a 2,000 calorie diet How is this calculated?

 

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