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Shrimp and Tomatoes Spaghetti


8 oz dried whole wheat or 50 percent
whole wheat spaghetti
1 tbsp olive oil
12 oz medium shrimp, peeled and deveined
3 cloves garlic, minced
2 (14 1/2 oz) cans no salt diced tomatoes with liquid
3 tbsp tomato paste
1 tbsp chopped fresh basil, or 1 tsp dried basil
1 tbsp chopped fresh oregano, or 1 tsp dried oregano
1 tbsp drained capers
1/4 tsp red pepper flakes


1. In a medium saucepan cook pasta according to package directions. Drain.

2. Meanwhile in a large saucepan, heat olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

3. 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.