Fresh Tomato and Shrimp Sauced Pasta

Dairy-free
Nut-free
Low-Fat
Low-Saturated Fat
Dish type
Dinner
Serves
4
Ready in
23 minutes

Ingredients

  • 1 pkg. refrigerated linguine
  • 1 jar marinated artichoke hearts
  • 4 cups chopped plum tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup sliced green onions
  • 1/2 tsp. salt
  • 3/4 tsp. ground black pepper
  • 3 garlic cloves, chopped
  • 1 pkg. frozen peeled, deveined medium shrimp, thawed and drained
  • 1/4 cup finely shredded Parmesan cheese (optional)

Directions

Prep Time
20 minutes
Cook Time
3 minutes
Ready in
23 minutes
  1. Cook pasta al dente according to package directions; drain and keep warm.
  2. Meanwhile, drain artichoke hearts, reserving marinade. In a large bowl toss together tomatoes, basil, onions, artichoke hearts, salt, pepper, and 2 tablespoons reserved artichoke marinade.
  3. Lightly coat a large nonstick skillet with nonstick cooking spray. Add garlic; cook 15 seconds. Add shrimp; cook and stir 1 to 2 minutes or until shrimp turn pink.
  4. Add hot pasta and shrimp to bowl with tomato mixture; toss to combine. Sprinkle with Parmesan, if desired, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 449, Calories Fat 98, Total Fat 10g, Saturated Fat 2g, Cholesterol 179mg, Sodium 603mg, Carbohydrate 56g, Protein 29g
Serving Size1
Calories449
Calories Fat98
Calories (fat) extra22
Total Fat10g
Total Fat (extra)16
Saturated Fat2g
Saturated Fat (extra)13
Trans Fat0g
Cholesterol179mg
Cholesterol (extra)60
Sodium603mg
Sodium (extra)25
Potassium226mg
Carbohydrate56g
Carbohydrate (extra)19
Fiber4g
Fiber (extra)17
Sugars13g
Protein29g
Omega30g
Vitamin A1664IU
Vitamin A (extra)33
Vitamin C36mg
Vitamin C (extra)60
Iron4mg
Iron (extra)27