Shrimp Arrabbiata

This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal.

Yield: 4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

Ingredients

• 6  ounces  fresh linguine
• 2  tablespoons  olive oil, divided
• 1  pound  large shrimp, peeled and deveined
• 1/4  teaspoon  salt
• 1/2  cup  prechopped onion
• 2  teaspoons  bottled minced garlic
• 1/2  teaspoon  dried basil
• 1/2  teaspoon  crushed red pepper
• 2  tablespoons  tomato paste
• 1  (14.5-ounce) can diced tomatoes, undrained
• 2  tablespoons  chopped fresh parsley

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.

Nutritional Information

Calories:

343 (26% from fat)

Fat:

10g (sat 1.4g,mono 6g,poly 1.7g)

Protein:

29.4g

Carbohydrate:

33.1g

Fiber:

3.7g

Cholesterol:

172mg

Iron:

4.6mg

Sodium:

594mg

Calcium:

91mg