Tuesday, April 2, 2013

Shrimp Diablo

I usually have a hard time with shrimp dishes because my boyfriend and I like it different ways.  I am not a huge fan of it fried/baked so I always try to find a good way to make it with pasta and veggies and last night we found a winner!  There was not a noodle or shrimp left in the bowl!  It is a healthier version which makes it even better because this mama is trying to get healthier and also on day 11 of Insanity work out! Anyways make this it is amazing!

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)
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. Drain pasta and mix shrimp,sauce and noodles in a bowl and serve 

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