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Shrimp in Tomato Sauce over Pasta

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Shrimp in Tomato Sauce over Pasta
  • Prep 15 min
  • Total 45 min
  • Servings 4
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Savor the aroma of a quick and easy homemade sauce. From Prevention® Healthy Cooking.
Updated Sep 20, 2016

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Eat Great, Lose Weight from Prevention® (2000) p. 206

Nutrition

380 Calories, 7g Total Fat, 19g Protein, 59g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
650mg
27%
Potassium
600mg
17%
Total Carbohydrate
59g
20%
Dietary Fiber
6g
23%
Sugars
10g
Protein
19g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
20%
20%
Iron
35%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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