Shrimp, Tomato, and Basil Pasta

112 Reviews
98% would make this recipe again

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

Ingredients

1/4 cup olive oil 65 mL
24 shrimp, large, peeled and deveined 600 g
2 cloves garlic, minced
4 tsp Parsley and Garlic Base 20 mL
1/2 cup canned tomatoes (diced) 130 g
24 mini-tomatoes (cherry, miniature or grape), halved 1 2/3 cup
1/4 tsp cayenne pepper 1 g
300 g linguine
20 leaves fresh basil, torn into small pieces, with some whole leaves for garnish 10 g
2 tsp chives, fresh, finely chopped 2 g
1 pinch salt [optional] 0.2 g
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

540

Fat

15 g

23 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

270 mg

Sodium

540 mg

22 %

Carbohydrate

60 g

20 %

Fibre

4 g

17 %

Sugars

3 g

Net Carbs

56 g

Protein

39 g

Vitamin A

35 %

Vitamin C

26 %

Calcium

8 %

Iron

42 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Fibre, Folacin, Potassium, Vitamin B6
Source of  :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin B2, 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 3 ½
Vegetables ½
Meat and Alternatives 3 ½
Fats 2 ½
More info
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Reviews

112 Reviews (108 with rating only) 98% would make this recipe again
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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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Anonyme
october 20, 2021 | I would make this recipe again

It was really good!it felt like I ate at the restaurante!!

Useful 0
Anonyme
october 20, 2021

REALLY yummy!!!! And leftovers are handy for lunches.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I replaced the parsley and garlic base with jarred sun dried tomato pesto for an easy option and top off with parmesan cheese. I use this recipe often for guest since it is very fast to prepare.

Useful 0

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