Tomato and Shrimp Stew
Kate Sears
Ingredients
- 1 large onion, diced (about 3 cups)
- 2 garlic cloves
- 1 tablespoon olive oil
- 1/2 teaspoon each salt and pepper
- 1 (26-ounce) can whole tomatoes
- Dash of sugar
- 1/2 cup chopped fresh basil
- 1 pound frozen medium shrimp, thawed, peeled, and deveined
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 pound cooked pasta
- Garnish: additional basil
Preparation
Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper. Add tomatoes and a dash of sugar; cook 10 minutes. Add 1/2 cup chopped fresh basil. Season shrimp with salt and pepper, to taste, and sauté with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque. Add shrimp to tomato mixture, and toss with cooked pasta. Garnish with additional basil.
Print
- Yield: Makes 4 servings (serving size: 2 cups)
Nutritional Information
| Calories per serving: | 320 |
|---|---|
| Fat per serving: | 10g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 5g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 28g |
| Carbohydrates per serving: | 30g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 172mg |
| Iron per serving: | 6mg |
| Sodium per serving: | 574mg |
| Calcium per serving: | 142mg |
This Recipe Is
Alex Guarnaschelli
Health
