Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|1 lbs. shrimp, peeled and deveined (about 25)|
|4 garlic cloves, minced|
|2 (14.5 oz each) cans petite diced tomatoes, undrained|
|2 tsp. fresh lemon juice|
|2 tsp. finely chopped fresh oregano or 1/2 tsp dried oregano|
|¼ to 1/2 tsp crushed red pepper flakes|
|Salt and pepper, to taste|
|1 (16 oz) pkg Fiber Wise spaghetti or linguine|
- In a large skillet heat oil over medium-high heat 1 to 2 minutes. Add shrimp and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Transfer to a platter; set aside and keep warm.
- Add tomatoes, lemon juice, oregano and red pepper flakes to skillet; stir. Bring to boiling; reduce heat and cook 10 to 12 minutes or until juices reduce slightly. Season with salt and pepper to taste.
- Meanwhile, cook spaghetti al dente according to package directions. Drain; transfer to a large, shallow serving bowl.
- Return shrimp to skillet; stir to coat. Spoon shrimp and sauce over pasta. Serve immediately.
400 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 170mg
- Sodium: 570mg
- Total Carbohydrates: 52g
- Protein: 33g
adapted from Try-Foods International.