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Shrimp Marinara

Shrimp Marinara

Nutrition Facts
  • cal. (kcal) 410
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 34 mins
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Ingredients

  • 2 tablespoons olive oil
  • 6 cloves garlic, sliced
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (14 1/2 oz) no-salt-added diced tomatoes
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen green peas, thawed
  • 2 pkg (13 1/4 oz each) whole wheat penne
  • 1/2 cup cup basil leaves, torn (optional)

Directions

  1. Heat oil in a large pot over medium-high heat; add garlic and cook for 1 to 2 minutes, until golden. Stir in crushed tomatoes, diced tomatoes, sugar, oregano, salt and red pepper flakes. Bring to a boil; reduce heat to medium and simmer, with lid ajar, for 30 minutes. Stir occasionally.
  2. Spoon half the sauce, about 3 1/2 cups, into a container and cool. Cover and refrigerate for Baked Penne on Wednesday.
  3. Stir shrimp and peas into remaining sauce. Cook for 2 minutes or until shrimp are cooked through.
  4. Meanwhile, cook penne following package directions. Cool half the penne, about 6 cups, and place in a plastic resealable bag. Refrigerate for Baked Penne.
  5. To serve, toss remaining penne with shrimp sauce and, if desired, basil. Serve with Sauteed Broccoli Rabe, if desired (recipe below).

Nutrition Information for Shrimp Marinara

Servings Per Recipe: 6
PER SERVING: 410 cal., 5 g total fat (1 g sat. fat), 115 mg chol., 552 mg sodium, 62 g carb. (10 g fiber), 27 g pro.

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