Pasta di Gamberetti Piccanti
Pasta di Gamberetti Piccanti
Course: main meal
Servings: 2
Preparation Time: 5 min
Cooking Time: 10 min
Ingredients
3 medium mushroom(s), cut into large quarters
8 oz cooked whole-wheat spaghetti
1/2 tsp dried oregano
2 tsp canola oil
2 tsp olive oil
2 small tomato(es), cut into large pieces, approx. 8 pieces
1 Tbsp minced garlic
1/2 tsp dried basil
1/2 tsp cilantro
1/8 cup fat-free skim milk
1/4 tsp cayenne pepper, optional
10 medium shrimp
Instructions
1. Cook the spaghetti. Drain when finished.
2. While the spaghetti is cooking de-shell the shrimp and prep the other ingredients.
3. When the spaghetti is nearly finished, over medium heat, cook shrimp till they turn pink and white. Only takes a few seconds on each side.
4. Add mushrooms, tomatoes, garlic, basil, cilantro, oregano, canola oil, olive oil, cayenne pepper, and milk.
5. Continue to cook and stir ingredients over medium heat till tomatoes and mushrooms are thoroughly cooked and the liquid has started to boil. Shouldn’t take more than a few minutes. Veggies shouldn’t be to mooshy.
6. Put 1 serving of spaghetti (4 oz) in a pasta dish. Spoon half the shrimp veggie mixture over the spaghetti. Include half the sauce from the mixture.
7. Add salt and pepper as needed.
Dietary Information
Calories 446.5
Total Fat 11.8 g
- Saturated Fat 1.5 g
- Polyunsaturated Fat 2.8 g
- Monounsaturated Fat 6.4 g
Cholesterol 221.6 mg
Sodium 285.4 mg
Potassium 767.2 mg
Total Carbohydrate 50.6 g
- Dietary Fiber 4.5 g
- Sugars 1.1 g
Protein 34.5 g


