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Shrimp in Tomato Sauce over Pasta

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Savor the aroma of a quick and easy homemade sauce. From Prevention Healthy Cooking.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4

Ingredients

1
tablespoon olive oil
1
small bunch scallions, chopped
2
garlic cloves, minced
1
can (28 ounces) crushed tomatoes
3/4
cup dry white wine or nonalcoholic white wine
1
tablespoon sugar
3/4
cup chopped flat-leaf parsley or basil
12
fresh or frozen and thawed jumbo shrimp, peeled and deveined
8
ounces spaghetti
1/4
cup grated Parmesan cheese

Directions

  • 1 Warm oil in a medium saucepan over medium heat. Add scallions and garlic. Cook 10 minutes, or just until scallions begin to turn golden.
  • 2 Add tomatoes, wine, sugar, and 1/2 cup parsley or basil. Heat to boiling. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until sauce is slightly thickened.
  • 3 Add shrimp and return to a summer. Cook 4 to 5 minutes, or until shrimp are opaque.
  • 4 Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Add sauce and toss to mix.
  • 5 Sprinkle with Parmesan and remaining 1/4 cup parsley or basil.

Nutrition Info

The Quick Take:

  • Calories 380
  • Fat 7g
  • Saturated Fat 2g
  • Sodium 650mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
650mg
650%;
Total Carbohydrate
59g
59%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
30%;
Calcium
20%;
Iron
35%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Cooked tomato products like tomatoes, sauce or paste are a source of the antioxidant lycopene that may help protect the body from free-radical damage.

Eat Great, Lose Weight from Prevention® (2000) p. 206

©Copyright 2009, Rodale, Inc.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/03/2007. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
650mg
650%;
Total Carbohydrate
59g
59%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
30%;
Calcium
20%;
Iron
35%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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