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Shrimp Fra Diavolo
A delicious, hearty and satisfying lycopene-rich pasta dish.
14 ounces frozen extra-large peeled and deveined shrimp, tails on (thawed)
2 tablespoons extra virgin olive oil
3 fresh garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1 15 ounce can diced tomatoes
1 28 ounce can whole plum tomatoes with basil (no salt added)
3 tablespoons tomato paste
1 tablespoon sugar
1 box whole grain angel hair pasta (14 oz)
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook shrimp about 3 minutes per side until done and pink in color. Transfer shrimp to a plate. Heat remaining olive oil in the same skillet and add garlic, oregano, crushed red pepper and cook about one minute, stirring constantly. Stir in canned tomatoes, tomato paste and sugar and cook at least 15 minutes, stirring constantly and breaking whole tomatoes apart with a spoon. Add back the shrimp. Cook pasta according to package directions. Divide pasta and sauce among four plates. Serve hot with a touch of freshly grated parmesan cheese.
Per serving: 1 cup pasta and ½ cup sauce
Food weight: 4.0
Fat: 19 g
Saturated Fat: 3 g
Cholesterol:15 0 mg
Sodium: 550 mg
Carbohydrate: 23 g
Dietary Fiber: 4 g
Sugars: 13 g
Protein: 24 g