Diablo Shrimp Spaghetti

Not only is this recipe quick and easy, it’s dairy free (unless you add Parmesan like I did), and super healthy and delicious. You could probably substitute a chicken sausage in place of shrimp if you aren’t a shrimp fan and you can keep the heat level down to your liking…

Diablo Shrimp Spaghetti
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Ingredients
  1. 1 tsp olive oil
  2. 1 yellow onion, finely diced
  3. 1 tsp minced garlic
  4. 1 tsp dried oregano
  5. 1 tsp chili flakes
  6. 1 small can, about 12 oz. of crushed tomatoes (I found some with added basil that was awesome)
  7. 1/2 tsp sugar
  8. 6 ounces whole wheat thin spaghetti
  9. 1 1/2 cups (12 oz) of raw, deveined, de-tailed shrimp
Instructions
  1. Bring a large pot of water with some salt to a boil.
  2. While the water is boiling, dice your onion. Heat olive oil in a large pan over medium-high heat. Add minced garlic, diced onion, dried oregano and 1/2 tsp of chili flakes. Cook, until soft, approx. 4-5 minutes. Sprinkle with salt and pepper.
  3. Add crushed tomatoes and sugar to pan. Reduce heat slightly and let simmer until sauce begins to thicken. Sprinkle with salt and pepper.
  4. Add pasta to boiling water and cook for about 9 minutes.
  5. While pasta is boiling add shrimp to tomato sauce and stir until all shrimp is covered.
  6. Let shrimp cook through until completely pink.
  7. Once pasta is finished, drain but save a bit of the cooking liquid.
  8. Add pasta to tomato sauce and shrimps and mix. Add some of the cooking liquid for a nice velvety textured sauce.
  9. Sprinkle with some more chili flakes and Parmesan cheese if you want.
  10. Serves 2-3
Container Count
  1. Container count: 2 red, 1 yellow, 2 green, 1 tsp and 1/2 blue if you use Parmesan.
  2. Weight Watcher SP count: 7 per serving
  3. Calorie count: 530 per serving
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