Eating Healthy with Autumn Bollinger

Published 03/03 2014 11:11AM

Updated 03/03 2014 06:21PM

One-Pot Shrimp Pasta


·        12 oz Whole Wheat Linguine

·        ½ lb frozen cooked Shrimp (thawed and drained)

·        1 (15oz) can No-added Sodium Diced  Tomatoes (with liquid)

·        2 cups water

·        2 cups Low-Sodium Vegetable broth

·        1 sweet Onion – sliced

·        4 garlic cloves – peeled & sliced

·        ½ tsp Red Pepper Flakes

·        2 tsp Dried Oregano

·        2 tbsp Olive Oil

·        2 sprigs Basil  (~10 leaves)

·        Fresh Parmesan for serving



1.      Place pasta, tomatoes, shrimp, onion, garlic, and basil in a large stock pot. Pour in vegetable broth and water. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

2.      Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. Liquid will thicken upon sitting.

3.      Prior to serving, add salt and pepper to taste along with a dash of fresh parmesan. Enjoy!

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