Sautéed shrimp in marinara sauce is delicious over rice or pasta. You can have this dish on the table in 30 minutes or less.
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy FatCounts as a serving of Healthy Fat
- ProteinCounts as a serving of Protein
To complete your meal, add Raw Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan.
Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)
What you'll need
1 ½ pounds raw shrimp, shelled and deveined
1 28-ounce can peeled and crushed plum tomatoes
3 TBSP olive oil, divided
3 cloves garlic, peeled and minced
Pinch crushed red pepper (optional)
1 tsp. salt
¼ tsp. dried oregano
2 TBSP minced fresh parsley
What to do
Rinse shrimp under cool water and pat dry with paper towels. Set aside.
Pour the tomatoes into a bowl. Add about ½ cup water to the empty can and swirl it around to loosen any sauce, then add to the crushed tomatoes in the bowl. Set bowl aside.
Heat 1 tablespoon of the olive oil in a large frying pan over medium heat until it starts to shimmer. Add half the shrimp to the pan in a single layer (to avoid overcrowding), sprinkle with salt and pepper to taste, and cook, turning once, until just cooked through. Remove shrimp to a plate and repeat with the other half. Cover shrimp to keep warm.
Add the remaining 2 tablespoons of olive oil to the skillet and heat, then add the garlic and sauté for a minute or two, being careful not to brown it. Add the crushed tomatoes, red pepper, salt and oregano and stir gently. Simmer uncovered for 15 minutes, stirring occasionally.
Taste sauce and adjust seasonings if necessary. Return shrimp to skillet and cook for just a few minutes to heat thoroughly. Sprinkle with fresh parsley.
Per serving (400 calorie Meal)
Protein: 28 g
Carbohydrate: 9 g
Per serving (600 Calorie Meal)
Protein: 37 g
Carbohydrate: 12 g
Fat: 3 g