Recipe: SHRIMP DIABLO

The heat and a little sweet give this dish tons of flavor without the salt.

INGREDIENTS:

14 ounces frozen, extra-large, peeled and deveined shrimp (defrosted)

3 tablespoons extra virgin olive oil
3 fresh garlic cloves, minced

1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes

1 tablespoon sugar

1 15 ounce can diced tomatoes (low sodium)

1 28 ounce can whole plum tomatoes, unsalted

3 tablespoons tomato paste (low sodium)
½ cup shredded fresh basil leaves

1 teaspoon freshly grated parmesan cheese
1 box of whole grain angel hair pasta (14 ounces)

DIRECTIONS:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook shrimp about three minutes per side until done and pink in color. Transfer shrimp to a plate. Heat remaining olive oil in the same skillet and add garlic, oregano, crushed red pepper and cook about one minute, stirring constantly. Stir in tomatoes, tomato paste and sugar, breaking apart whole tomatoes with a wooden spoon and stirring constantly for another ten minutes. Add back the shrimp. In the meantime, cook pasta according to package directions. Divide pasta and sauce among four plates. Serve hot, topped with basil and a touch (2 dashes) of freshly grated parmesan cheese.

Serves 4

Nutrition per 1 cup pasta and ½ cup sauce serving:

 Food weight: 2.0

Calories: 212 kcal

Sodium: 3 mg

Potassium: 316 mg

Magnesium: 24 mg

Calcium: 36 mg

Fat: 3 g (EPA 0g, DHA 0g, ALA 0g) 

Saturated Fat: <1 font="" g="">

Cholesterol:  0 mg

Carbohydrate: 35 g

Dietary fiber:  16 g

Sugars:  7 g

Protein: 14 g