∙ 6 ounces linguine
∙ 2 tablespoons olive or canola oil, divided
∙ 1 pound large shrimp, peeled and deveined
∙ 1/4 teaspoon salt
∙ 1/2 cup chopped onion
∙ 1 chopped red pepper
∙ 2 teaspoons bottled minced garlic
∙ 1/2 teaspoon dried basil
∙ 1/2 teaspoon crushed red pepper
∙ 2 tablespoons no-salt-added tomato paste
∙ 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
∙ 2 tablespoons chopped fresh parsley
. 1 teaspoon Italian seasoning
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 Facts per Serving (1 cup pasta and 1 cup shrimp mixture): 385 calories, 10 g fat, 1 g saturated fat, 170 mg cholesterol, 334 mg sodium, 43 g carbohydrate, 4 g fiber, 30 g protein.