I'll throw one out there...This came from "Everyday Food." They used the Muir Glen Fire Roasted Tomatoes, as did I. It's wonderful, and I don't usually like seafood in a red sauce (tastes too fishy for me).

Shrimp, Tomato & Basil Pasta


1 ½ pounds medium shrimp, peeled and deveined (tails removed)

Coarse salt and ground pepper

6 teaspoons olive oil

2 garlic cloves, minced

1 can (14.5 ounces) diced tomatoes in juice

1 pint cherry or grape tomatoes, halved

1/2 pound linguine

1½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)


1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.

2. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.

3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Per serving: 483 calories; 10.8 grams fat; 44 grams protein; 52.2 grams carbohydrates; 2.9 grams fiber