Pasta Dishes : Seafood Last Updated: Aug 8th, 2009 - 18:45:07 Penne & Shrimp Arrabbiata By Sandra Woodruff  Printer friendly page Yield: 4 servings 6 ounces whole grain penne pasta 1 pound peeled and deveined raw shrimp 1/4 teaspoon ground black pepper 1 1/2 tablespoons extra virgin olive oil 1/2 cup chopped yellow onion 2 teaspoons crushed garlic 14 1/2-ounce can diced tomatoes, crushed 1/2 cup vegetable broth 1/4 cup tomato paste (without added herbs or seasonings) 1 teaspoon dried basil 1/2 teaspoon crushed red pepper 1/4 cup finely chopped fresh parsley grated Parmesan cheese (optional) 1. Cook the pasta al dente according to package directions. Drain well and return to the pot. 2. Toss with the shrimp with the black pepper and set aside. Coat a large skillet with the olive oil and preheat over medium-high heat. Add the shrimp and cook for a minute or two on each side or just until they turn opaque and are cooked through. Remove the shrimp from the skillet and add to the penne. 3. Add the onions to the skillet. Cover and cook over medium heat for several minutes or until tender. Add a little broth to the skillet if it becomes too dry. Add the garlic and cook for another 30 seconds. Add the undrained tomatoes, broth, tomato paste, basil, and crushed red pepper; stir well, and bring to a simmer. Cover and cook for 2 minutes. 4. Add the pasta and shrimp to the skillet and toss for a minute or two over low heat. Serve hot, topping each serving with some parsley, and if desired, a sprinkling of grated Parmesan cheese. Nutritional Facts (per 1 3/4-cup serving) Calories: 343    Carbohydrates: 40 g    Fiber: 5.2 g   Fat: 8 g   Sat. Fat: 1.2 g Cholesterol: 172 mg     Protein: 31 g   Sodium: 465 mg   Calcium: 123 mg Potassium: 702 mg Diabetic exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page