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Spicy Shrimp Puttanesca

Ingredients: 

8 ounces uncooked linguine, capellini or spaghetti
1 tablespoon olive oil
12 ounces medium shrimp peeled, deveined
4 garlic cloves minced
3/4 teaspoon red pepper flakes
1 cup finely-chopped onion
1 can no-salt-added stewed tomatoes (14 1/2 oz), undrained
2 tablespoons tomato paste
2 tablespoons chopped pitted calamata or black olives
1 tablespoon drained capers
1/4 cup chopped fresh basil or parsley

Yield: 

4 Servings

Method: 

Cook linguine according to package directions, omitting salt. Drain; set aside.

Meanwhile, heat 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.

Add onion to same skillet; cook over medium heat 5 minutes, stirring occasionally. Add tomatoes with juice, tomato paste, olives and capers; simmer, uncovered, 5 minutes.

Return shrimp mixture to skillet; simmer 1 minute. Stir in basil; simmer 1 minute. Place linguine in large serving bowl; top with shrimp mixture.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 328; Calories from Fat 22%; Total Fat 8g; Saturated Fat 1g; Protein 24g; Carbohydrates 42g; Cholesterol 131mg; Sodium 537mg; Dietary Fiber 2g.