Heart Healthy
Hearty pasta is topped with tender, juicy shrimp in a classic Italian tomato sauce spiked with wine and highlighted with fresh basil and garlic.
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Pan-Seared Basil Shrimp with Multigrain Pasta
Hearty pasta is topped with tender, juicy shrimp in a classic Italian tomato sauce spiked with wine and highlighted with fresh basil and garlic.
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Servings:
4
Ingredients
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8 oz. spaghetti -
1 Tbsp. olive oil -
1 1/2 tsp. olive oil -
5 large garlic cloves -
1 Tbsp. oregano -
1 tsp. oregano -
1 lb. jumbo shrimp -
2 ounces tomatoes -
3/4 cup basil -
1/4 cup dry white wine -
1 tsp. sugar -
1/4 tsp. salt -
1 tsp. Parmesan cheese -
1 Tbsp. Parmesan cheese -
1 medium lemon
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Pan-Seared Basil Shrimp with Multigrain Pasta
Calories
Protein
FiberNutrition Facts
| Calories | 402 | |
|---|---|---|
| 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 | |
| Cholesterol | 144 mg | |
| Sodium | 411 mg | |
| Total Carbohydrate | 54 g | |
| Dietary Fiber | 7 g | |
| Sugars | 9 g | |
| Protein | 28 g | |
Dietary Exchanges
2 vegetable, 2 lean meat, 3 starch
-
Servings:
4
Ingredients
-
8 oz. spaghetti -
1 Tbsp. olive oil -
1 1/2 tsp. olive oil -
5 large garlic cloves -
1 Tbsp. oregano -
1 tsp. oregano -
1 lb. jumbo shrimp -
2 ounces tomatoes -
3/4 cup basil -
1/4 cup dry white wine -
1 tsp. sugar -
1/4 tsp. salt -
1 tsp. Parmesan cheese -
1 Tbsp. Parmesan cheese -
1 medium lemon
Directions
Tip: Click on step to mark as complete.
-
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.