Makes 4 servings
Think you can’t trim down with pasta on your plate? Think again. Whole wheat pasta is actually a fairly healthy food, while the refined grain in regular pasta is the real weight loss nemesis. It turns out that whole grain pasta – like the spaghetti this recipe calls for – has tons of B vitamins, protein and fiber; when it’s refined, the grains get stripped of most of the fiber.
Shrimp is the other key ingredient here. Rich in selenium, shrimp offers lots of protein and little fat in addition to vitamins B12 and D. Put some in this recipe, and you have a light, nutritious meal that’s great for lunch or dinner!
- 8 ounces dried whole wheat or 50 percent whole wheat spaghetti
- 1 tablespoon olive oil
- 12 ounces medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 2 4 1/2 ounce can no-salt-added whole tomatoes with juice, coarsely chopped
- 3 tablespoons tomato paste
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon drained capers
- 1/4 teaspoon of red pepper flakes
- Chopped fresh basil (optional)
PREP & COOK
- In a medium saucepan cook pasta according to package directions. Drain.
- Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add shrimp and garlic and cook until shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
- Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Serve over pasta.