Wednesday, November 2, 2011

Spaghetti with Tomatoes and Shrimp

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Shrimp are definitely one of my favorite things to eat. They are very versatile so regardless of if I have them tossed in pasta, squished between cheese in a quesadilla, mixed in a salad or dipped in cocktail sauce, they create a delicious and easy meal no matter what. Not to mention they are super healthy!

This pasta came together in ten minutes and was a perfect weeknight meal. I'm a big fan of capers and the natural saltiness they add to meals, so I was excited to try them in this dish. They weren't overpowering at all, but added a subtle flavor. The big chunks of tomato added another element of texture to the dish as well. This will definitely be a future go-to when I'm in a rut and want something quick and tasty for dinner!

Printable Recipe

  • 8 oz. dried whole wheat or 50 percent whole wheat spaghetti
  • 1 tbsp. olive oil
  • 12 oz. medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 2 14-1/2-oz. cans no-salt-added whole tomatoes with juice, coarsely chopped
  • 3 tbsp. tomato paste
  • 1 tbsp. chopped fresh basil or 1 tsp. dried basil
  • 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano 
  • 1 tbsp. drained capers
  • 1/4 tsp. red pepper flakes
  • Chopped fresh basil (optional)
  • Parmesan cheese, grated, for serving

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.

Serve topped with shaved Parmesan cheese.

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