Easy Shrimp Pasta Dish Quick And Delicious

Longer days and balmy spring weather usually mean that a cook spends fewer hours in the kitchen.

Easy Shrimp Pasta suits the season perfectly because it can be prepared in the time it takes to cook a few cups of pasta. Plus, the recipe is low in fat, high in carbohydrates and bursting with simple, delicious flavors.

The flavor comes from the marriage of shrimp and tomatoes, which are seasoned with garlic, parsley, thyme and basil.

Though the recipe only uses 12 shrimp, or three per person, the dish has lots of seafood taste because the shells are boiled in the broth to add extra flavor. Use a slotted spoon to fish out the shells before adding the tomatoes and other ingredients.

The only fat added to this recipe is a tablespoon of olive oil used to toss the pasta before adding the sauce. If you would like to save additional fat and calories in the dish, you can leave out the olive oil. You will save about 30 calories and 3.5 grams of fat per serving.

Easy Shrimp Pasta

12 large shrimp in the shell

1 cup water

2 large cloves garlic, crushed through a press

1 (14.5-ounce) can diced, peeled tomatoes

2 ounces fresh mushrooms, sliced (about 4 mushrooms)

1 teaspoon dried parsley

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried basil

1/4 teaspoon salt

Freshly ground black pepper to taste

3 cups dried cut pasta, such as mostaccioli, penne or rigatoni (4 1/2 cups cooked)

1 tablespoon olive oil

Peel the shrimp, reserving both the shell and the meat. Slice each shrimp down the back and rinse away the dark vein (if any) under cold running water. Refrigerate while preparing sauce.

Place the shells in a large nonstick skillet with the water and the garlic. Bring the water to a boil and allow the mixture to boil for 5 minutes, or until the water has almost boiled away. You should have about 2 tablespoons of liquid left. Remove the shells with a slotted spoon and discard them.

Add to the skillet the canned tomatoes, mushrooms, parsley, thyme leaves, basil, salt and black pepper. Simmer about 10 minutes over low heat or while the pasta cooks. Add the shrimp during the last two minutes of simmering and cook just until they are pink and have begun to curl up. Remove from heat and allow to stand.

To cook the pasta, bring a large kettle of lightly salted water to a boil. Cook according to package directions until the pasta is just tender. Drain the pasta thoroughly. Toss with the olive oil and pour the shrimp and tomato sauce on top.

Yield: 4 large servings.

Nutrition information per serving: 300 calories, 13 grams protein, 50 grams carbohydrate, 5 grams fat (15 percent fat calories), 32 milligrams cholesterol, 392 milligrams sodium.

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