Spicy Shrimp Puttanesca

Crushed red pepper and capers give this Italian pasta dish a tasty little kick, while the shrimp pack a punch with protein. To save some prep time, use frozen peeled uncooked shrimp.
Ingredients

• 8 ounces uncooked linguine, capellini or spaghetti
• 1 tablespoon olive oil
• 12 ounces medium shrimp, peeled and deveined
• 4 cloves garlic, minced
• ¾ teaspoon red pepper flakes
• 1 cup finely chopped onion
• 1 can (about 14 ounces) no-salt-added stewed tomatoes, undrained
• 2 tablespoons tomato paste
• 2 tablespoons chopped pitted kalamata or black olives
• 1 tablespoon drained capers
• ¼ cup chopped fresh basil or parsley

Directions:

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Meanwhile, heat olive oil in large nonstick skillet over medium high heat. Add shrimp, garlic and red pepper flakes; cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer shrimp mixture to bowl with slotted spoon; set aside.
3. Add onion to same skillet; cook over medium heat 5 minutes, stirring occasionally. Add tomatoes, tomato paste, olives and capers; simmer, uncovered, 5 minutes.
4. Return shrimp mixture to skillet; simmer 1 minute. Stir in basil; simmer 1 minute. Place linguine in large serving bowl; top with shrimp mixture. Makes 4 servings.

Nutrition per Serving:
(Serving size = 3/4 cup shrimp sauce with 1 cup cooked pasta)

Calories = 343

Total fat = 7 g

Saturated fat = 1 g

Cholesterol = 129 mg

Carbohydrate = 43 g

Protein = 26 g

Fiber = 5 g

Sodium = 482 mg

Dietary Exchanges:

Starch = 3

Vegetable = 2

Meat = 2

Source: www.diabeticcooking.com