Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1999

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Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic, and sauté 2 minutes. Add tomato, and cook over medium heat 7 minutes. Add tomato paste, stirring well to combine. Add capers and salt; cook 15 minutes or until mixture begins to thicken. Stir in shrimp and oregano; cook 3 minutes or until shrimp are done. Combine shrimp mixture and pasta in a large bowl, tossing gently. Sprinkle with cheese and pepper.

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Nutrition Facts

384 calories; calories from fat 17%; fat 7.1g; saturated fat 1.9g; mono fat 2.7g; poly fat 1.5g; protein 24.6g; carbohydrates 56.4g; fiber 4.8g; cholesterol 110mg; iron 5.5mg; sodium 577mg; calcium 118mg.
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