Great flavor, fresh and easy-to-make...this recipe is from the American heart Association "Love your Heart" booklet. For an extra little kick, I used diced tomatoes with green chilies.
Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander and transfer to a warm serving bowl.
Meanwhile, heat a large nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Once the oil is hot, stir in the oregano and garlic; cook for 20-30 seconds or until the garlic begins to release its fragrance, stirring constantly. Reduce heat to medium.
Stir in the shrimp. Cook till the shrimp are just opaque in the center, stirring often. Stir in the undrained tomatoes, basil, wine, sugar, and salt. simmer for 1 minute. spoon over the spagetti and sprinkle with the Parmesan cheese. Garnish with lemon wedges. Serves 4.
8 oz. dried multigrain spaghetti
1 1/2 T. olive oil
1 1/2 T. dried oregano
5 large garlic cloves, minced
1 pound raw jumbo shrimp in shells, peeled and shelled
2 (14.5 oz.) cans diced tomatoes, undrained
3/4 cup fresh chopped basil leaves
1/4 cup dry white wine
1 tsp. sugar
1/4 tsp. salt
1 T. plus grated or shredded Parmesan cheese
1 medium lemon, quartered