Shrimp, Tomato, and Basil Pasta

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Preparation : 15 min Cooking : 10 min
370 calories/serving

Ingredients

2 tbsp olive oil 1 fl.oz
20 shrimp, large, peeled and deveined 1.2 lb
2 cloves garlic, minced
1 tbsp Parsley and Garlic Base 15 mL
1/2 cup canned tomatoes (diced) 4.6 oz
20 mini-tomatoes (cherry, miniature or grape), halved 1 1/3 cup
1/4 tsp cayenne pepper 0.1 oz
7.1 oz linguine
20 leaves fresh basil, torn into small pieces, with some whole leaves for garnish 0.4 oz
2 tsp chives, fresh, finely chopped 0.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Heat half of the oil in a large pan over high heat. Add the shrimp, then cook until they are opaque throughout and pink-coloured, turning occasionally, 3-4 min. Season with salt and pepper. Take the shrimp out of the pan, transfer them to a bowl and keep them warm.
  2. Add the remaining oil to the same pan, then add the garlic and sauté 1 min until fragrant. Add the Parsley and Garlic Base and the canned tomatoes, then cook 8-10 min over low heat, until they become soft and saucy. Add the mini-tomatoes and cayenne pepper. Continue to cook 2-3 min, then remove the pan from the heat.
  3. While the sauce is cooking, cook the pasta.
  4. Put the drained linguine in the sauce pan, then put the pan back on the stove over medium heat. Add the shrimp, torn basil leaves and chopped chives. Season with salt and pepper, then toss well to combine. Serve immediately in the warmed dishes. Garnish with whole basil leaves if desired.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

370

Fat

8 g

13 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

220 mg

Sodium

420 mg

18 %

Carbohydrate

41 g

14 %

Fibre

3 g

12 %

Sugars

2 g

Net Carbs

38 g

Protein

31 g

Vitamin A

30 %

Vitamin C

23 %

Calcium

7 %

Iron

34 %
More info

Claims

This recipe is :
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Phosphorus, Potassium, Vitamin B6
Source of  :
Calcium, Fibre, Folacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Meat and Alternatives 3
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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