Spaghetti with Tomatoes and Shrimp


  • 8 oz. dried whole wheat or 50 percent whole wheat spaghetti
  • 1 tbsp. olive oil
  • 12 oz. medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 2 14-1/2-oz. cans no-salt-added whole tomatoes with juice, coarsely chopped
  • 3 tbsp. tomato paste
  • 1 tbsp. chopped fresh basil or 1 tsp. dried basil
  • 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano 
  • 1 tbsp. drained capers
  • 1/4 tsp. red pepper flakes
  • Chopped fresh basil (optional)
  • Parmesan cheese, shaved

In a medium saucepan cook pasta according to package directions. Drain.

Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.

Serve topped with shaved Parmesan cheese.
by The Savvy Kitchen