Shrimp, Tomato, and Basil Pasta

11 Reviews
100% would make this recipe again

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

Ingredients

2 tbsp olive oil 1 fl.oz
12 shrimp, large, peeled and deveined 11 oz
1 clove garlic, minced
2 tsp Parsley and Garlic Base 0.4 fl.oz
1/4 cup canned tomatoes (diced) 2.4 oz
12 mini-tomatoes (cherry, miniature or grape), halved 3/4 cup
1/8 tsp cayenne pepper 0.1 oz
5.3 oz gluten free/wheat free fettuccine
10 leaves fresh basil, torn into small pieces, with some whole leaves for garnish 0.2 oz
1 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 (420 g)

Amount

% Daily Value

Calories

470

Fat

14 g

21 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

270 mg

Sodium

380 mg

16 %

Carbohydrate

53 g

18 %

Fibre

3 g

12 %

Sugars

2 g

Net Carbs

50 g

Protein

31 g

Vitamin A

35 %

Vitamin C

26 %

Calcium

7 %

Iron

37 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Magnesium, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Manganese, Phosphorus, Potassium, Vitamin B6
Source of  :
Calcium, Fibre, Folacin, Vitamin B1, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

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

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Reviews

11 Reviews (10 with rating only) 100% would make this recipe again

My Notes

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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

Top Reviews

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jkupniewska
january 27, 2010 | I would make this recipe again

Very good, one of the best dishes Personally, I would add more spices.

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