Steamed broccoli florets do well with this low calorie main dish. Another medium size pasta such as fusilli (corkscrew shaped pasta) can be used in place of the shells if you prefer.
1 pound medium-size (one inch) Pasta shells
2 cloves garlic, finely chopped
1 tablespoon olive oil
¼ teaspoon dried red pepper flakes, or to taste
1 can (28 ounces) hold, peeled plum tomatoes, chopped, liquid reserved
12 answers call shell deveined shrimp
1 teaspoon dried basil crumbled
Salt to taste
1 cup frozen green peas
In a stockpot, Bring 4 quarts of water to a boil. Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite.
Meanwhile in a large saucepan, heat oil over moderate heat. Add Pepper flakes and garlic; sauté for one minute. Add tomatoes with their liquid and basil. Bring to a boil over high heat. Reduce the heat to low, partially cover the pan and simmer for 10 minutes.
Add shrimp and peas to the sauce; Cook over high heat until bowl for heated through. Season with salt.
Drain the pasta thoroughly and transfer it to a serving dish toss the shrimp salad.
Cuisine Writer
