Spaghetti with Shrimp and Spicy Tomato Sauce

Plus: Pasta Recipes and Tips

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  • Servings: 4
KEY: Spring, Summer, Fast - Column, Well-Being, Italian, Pasta & Noodles, Fast, Healthy, Dinner, Lunch

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Yeast Bakery in Nashville

Ingredients

  • 3/4 pound thin spaghetti
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 2 dried red chiles, crumbled
  • 1 pound cherry tomatoes, chopped
  • Salt
  • 1 pound frozen deveined medium shrimp—thawed, shelled and halved lengthwise
  • 1/4 cup shredded basil leaves

How to make this recipe

  1. Cook the pasta in a pot of boiling salted water until al dente. Warm the oil in a saucepan. Add the garlic and chiles and cook over moderate heat until golden. Add the tomatoes, season with salt and cook for 5 minutes. Add the shrimp and basil and cook for 2 minutes. Barely drain the pasta and return to the pot. Add the sauce, toss and serve.

Notes

One Serving 587 calories, 17.8 gm total fat, 2.6 gm saturated fat, 71 gm carb.

Contributed By Published April 2004

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